TR - Food Processing NC II

TRAINING
REGULATIONS
FOOD PROCESSING NC II
AGRICULTURE AND FISHERY, PROCESSED
FOOD AND BEVERAGES SECTOR
TECHNICAL EDUCATION AND SKILLS DEVELOPMENT
AUTHORITY
East Service Road, South Superhighway, Taguig City, Metro Manila
TABLE OF CONTENTS
AGRICULTURE AND FISHERY, PROCESSED FOOD AND BEVERAGES SECTOR
Page/s
Section 1
FOOD PROCESSING NC II QUALIFICATION
01
Section 2
COMPETENCY STANDARDS
Basic Competencies
Common Competencies
Core Competencies
02-16
17-45
46-70
TRAINING STANDARDS
3.1. Curriculum Design
3.1.1. Basic
3.1.2. Common
3.1.3. Core
3.2. Training Delivery
3.3. Trainee Entry Requirements
3.4. List of Tools, Equipment and Materials
3.5. Training Facilities
3.6. Trainers Qualifications
3.7. Institutional Assessment
71
72-73
73-78
78
79
79-81
81
82
82
Section 3
Section 4
NATIONAL ASSESSMENT AND CERTIFICATION

ARRANGEMENTS
83
COMPETENCY MAP
84-86
DEFINITION OF TERMS
87-89
ACKNOWLEDGEMENTS
90-91
TRAINING REGULATIONS FOR

Section 1
FOOD PROCESSING NC II QUALIFICATION
The Food Processing NC II Qualification consists of competencies that a

person must achieve to process foods by salting, curing and smoking; process food
by fermentation and pickling; process food by sugar concentration and package
finished / processed food products.
This Qualification is packaged from the competency map of the Agriculture
and Fishery, Processed Food and Beverage Sector as shown in Annex A.
The units of competency comprising this qualification include the following:
Code
500311105
500311106
500311107
500311108
Code
BASIC COMPETENCIES
Participate in workplace communication
Work in a team environment
Practice career professionalism
Practice occupational health and safety procedures
COMMON COMPETENCIES
AGR741201
AGR741202
AGR741203
AGR741204
AGR741205
AGR741206
Apply Food Safety and Sanitation

Use Standard Measuring Devices / Instruments
Use Food Processing Tools, Equipment and Utensils
Perform Mathematical Computation
Implement Good Manufacturing Practice Procedure
Implement environmental policies and procedures
Code
AGR741301
AGR741302
AGR741303
AGR741304
CORE COMPETENCIES
Process Food by Salting, Curing and Smoking
Process Food by Fermentation and Pickling
Process Food by Sugar Concentration
Package Finished / Processed Food Products
A person who has achieved this Qualification is competent to be:
Production Aide
Packaging Aide
__________________________________________________
TR- Food Processing NC II
SECTION 2
COMPETENCY STANDARDS
These guidelines are set to provide the Technical Vocational Education and
Training (TVET) providers with information and other important requirements to
consider when designing training programs for FOOD PROCESSING NC II. These
units of competency are categorized into basic, common and core competencies.
BASIC COMPETENCIES
UNIT OF COMPETENCY :
PARTICIPATE IN WORKPLACE COMMUNICATION
UNIT CODE
500311105
UNIT DESCRIPTOR
: This unit covers the knowledge, skills and attitudes

required to gather, interpret and convey information in
response to workplace requirements.
ELEMENT
1. Obtain and convey
workplace
information
2. Participate in
workplace meetings
and discussions
PERFORMANCE CRITERIA
Italicized terms are elaborated in the
Range of Variables
1.1 Specific and relevant information is accessed from

appropriate sources
1.2 Effective questioning , active listening and speaking
skills are used to gather and convey information
1.3 Appropriate medium is used to transfer information
and ideas
1.4 Appropriate non- verbal communication is used
1.5 Appropriate lines of communication with supervisors
and colleagues are identified and followed
1.6 Defined workplace procedures for the location and
storage of information are used
1.7 Personal interaction is carried out clearly and concisely
2.1 Team meetings are attended on time
2.2 Own opinions are clearly expressed and those of
others are listened to without interruption
2.3 Meeting inputs are consistent with the meeting purpose
and established protocols
2.4 Workplace interactions are conducted in a courteous
manner
2.5 Questions about simple routine workplace procedures
and maters concerning working conditions of
employment are asked and responded
2.6 Meetings outcomes are interpreted and implemented
__________________________________________________
3. Complete relevant
work related
documents
3.1 Range of forms relating to conditions of employment

are completed accurately and legibly
3.2 Workplace data is recorded on standard workplace
forms and documents
3.3 Basic mathematical processes are used for routine
calculations
3.4 Errors in recording information on forms/ documents
are identified and properly acted upon
3.5 Reporting requirements to supervisor are completed
according to organizational guidelines
__________________________________________________
RANGE OF VARIABLES
VARIABLE
1. Appropriate sources
RANGE
1.1. Team members
1.2. Suppliers
1.3. Trade personnel
1.4. Local government
1.5. Industry bodies
2. Medium
2.1. Memorandum
2.2. Circular
2.3. Notice
2.4. Information discussion
2.5. Follow-up or verbal instructions
2.6. Face to face communication
3. Storage
3.1. Manual filing system

3.2. Computer-based filing system
4. Forms
4.1. Personnel forms, telephone message forms,

safety reports
5. Workplace interactions
5.1. Face to face

5.2. Telephone
5.3. Electronic and two way radio
5.4. Written including electronic, memos, instruction
and forms, non-verbal including gestures,
signals, signs and diagrams
6. Protocols
6.1. Observing meeting

6.2. Compliance with meeting decisions
6.3. Obeying meeting instructions
__________________________________________________
EVIDENCE GUIDE
1. Critical Aspects of
Competency
Assessment requires evidence that the candidate:

1.1. Prepared written communication following standard
format of the organization
1.2. Accessed information using communication
equipment
1.3. Made use of relevant terms as an aid to transfer
information effectively
2. Underpinning
Knowledge and
Attitudes
3. Underpinning Skills
1.4. Conveyed information effectively adopting the formal

or informal communication
2.1. Effective communication
2.2. Different modes of communication
2.3. Written communication
2.4. Organizational policies
2.5. Communication procedures and systems
2.6. Technology relevant to the enterprise and the
individuals work responsibilities
3.1. Follow simple spoken language
3.2. Perform routine workplace duties following simple
written notices
3.3. Participate in workplace meetings and discussions
3.4. Complete work related documents
3.5. Estimate, calculate and record routine workplace
measures
3.6. Basic mathematical processes of addition,
subtraction, division and multiplication
3.7. Ability to relate to people of social range in the
workplace
3.8. Gather and provide information in response to
workplace Requirements
4. Resource
Implications
4.1. Fax machine

4.2. Telephone
4.3. Writing materials
4.4. Internet
5. Methods of
Assessment
5.1. Direct Observation
6. Context of
6.1. Competency may be assessed individually in the
5.2. Oral interview and written test
__________________________________________________
Assessment
actual workplace or through accredited institution
UNIT OF COMPETENCY:
UNIT CODE
:
WORK IN TEAM ENVIRONMENT

500311106
UNIT DESCRIPTOR
This unit covers the skills, knowledge and attitudes to

identify role and responsibility as a member of a team.
ELEMENT
1. Describe team role
and scope
Range of Variables
1.1. The role and objective of the team is identified from

available sources of information
1.2. Team parameters, reporting relationships and
responsibilities are identified from team discussions
and appropriate external sources
2. Identify own role

and responsibility
within team
2.1. Individual role and responsibilities within the team

environment are identified
2.2. Roles and responsibility of other team members are
identified and recognized
2.3. Reporting relationships within team and external to
team are identified
3. Work as a team
member
3.1. Effective and appropriate forms of communications

used and interactions undertaken with team members
who contribute to known team activities and objectives
3.2. Effective and appropriate contributions made to
complement team activities and objectives, based on
individual skills and competencies and workplace
context
3.3. Observed protocols in reporting using standard
operating procedures
3.4. Contribute to the development of team work plans
based on an understanding of teams role and
objectives and individual competencies of the
members.
__________________________________________________
RANGE OF VARIABLES
VARIABLE
1. Role and objective
of team
RANGE
1.1. Work activities in a team environment with
enterprise or specific sector
1.2. Limited discretion, initiative and judgement maybe
demonstrated on the job, either individually or in a
team environment
2. Sources of
information
2.1. Standard operating and/or other workplace

procedures
2.2. Job procedures
2.3. Machine/equipment manufacturers specifications
and instructions
2.4. Organizational or external personnel
2.5. Client/supplier instructions
2.6. Quality standards
2.7. OHS and environmental standards
3. Workplace context
3.1. Work procedures and practices

3.2. Conditions of work environments
3.3. Legislation and industrial agreements
3.4. Standard work practice including the storage, safe
handling and disposal of chemicals
3.5. Safety, environmental, housekeeping and quality
guidelines
__________________________________________________
EVIDENCE GUIDE
1. Critical aspects of
competency

1.1.
Operated in a team to complete workplace activity
1.2.
Worked effectively with others
1.3.
Conveyed information in written or oral form
1.4.
Selected and used appropriate workplace language
1.5.
Followed designated work plan for the job
1.6.
Reported outcomes
2.1.
Communication process
2.2.
Team structure
2.3.
Team roles
2.4.
Group planning and decision making
3.1.
Communicate appropriately, consistent with the

culture of the workplace
4. Resource
Implications
The following resources MUST be provided:
2. Underpinning
Knowledge and
Attitude
5. Methods of
Assessment
6. Context for
Assessment
4.1.
Access to relevant workplace or appropriately

simulated environment where assessment can take
place
4.2.
Materials relevant to the proposed activity or tasks
Competency may be assessed through:

5.1.
Observation of the individual member in relation to

the work activities of the group
5.2.
Observation of simulation and or role play involving

the participation of individual member to the
attainment of organizational goal
5.3.
Case studies and scenarios as a basis for discussion

of issues and strategies in teamwork
6.1.
Competency may be assessed in workplace or in a

simulated workplace setting
6.2.
Assessment shall be observed while task are being

undertaken whether individually or in group
__________________________________________________
UNIT OF COMPETENCY:
PRACTICE CAREER PROFESSIONALISM
UNIT CODE
500311107
UNIT DESCRIPTOR
: This unit covers the knowledge, skills and attitudes in

promoting career growth and advancement.
ELEMENT
1. Integrate personal
objectives with
organizational goals

Range of Variables
1.1 Personal growth and work plans are pursued towards

improving the qualifications set for the profession
1.2 Intra- and interpersonal relationships is are maintained
in the course of managing oneself based on
performance evaluation
1.3 Commitment to the organization and its goal is
demonstrated in the performance of duties
1.
Set and meet work

priorities
2.1 Competing demands are prioritized to achieve

personal, team and organizational goals and
objectives.
2.2 Resources are utilized efficiently and effectively to
manage work priorities and commitments
2.3 Practices along economic use and maintenance of
equipment and facilities are followed as per
established procedures
2.
Maintain
professional growth
and development
3.1 Trainings and career opportunities are identified

and availed of based on job requirements
3.2 Recognitions are sought/received and demonstrated
as proof of career advancement
3.3 Licenses and/or certifications relevant to job and
career are obtained and renewed
__________________________________________________
RANGE OF VARIABLES
VARIABLE
RANGE
1. Evaluation
1.1 Performance Appraisal

1.2 Psychological Profile
1.3 Aptitude Tests
2. Resources
2.1 Human
2.2 Financial
2.3 Technology
2.3.1 Hardware
2.3.2 Software
3. Trainings and career

opportunities
3.1 Participation in training programs

3.1.1 Technical
3.1.2 Supervisory
3.1.3 Managerial
3.1.4 Continuing Education
3.2 Serving as Resource Persons in conferences and
workshops
4. Recognitions
4.1
4.2
4.3
4.4
4.5
4.6
Recommendations
Citations
Certificate of Appreciations
Commendations
Awards
Tangible and Intangible Rewards
5. Licenses and/or
certifications
5.1
5.2
5.3
5.4
National Certificates
Certificate of Competency
Support Level Licenses
Professional Licenses
__________________________________________________
10
EVIDENCE GUIDE
Competency

1.1 Attained job targets within key result areas (KRAs)
1.2 Maintained intra - and interpersonal relationship in the
course of managing oneself based on performance
evaluation
1.3 Completed training and career opportunities which are
based on the requirements of the industries
1.4 Acquired and maintained licenses and/or certifications
according to the requirement of the qualification
2. Underpinning
Knowledge
2.1 Work values and ethics (Code of Conduct, Code of

Ethics, etc.)
2.2 Company policies
2.3 Company operations, procedures and standards
2.4 Fundamental rights at work including gender sensitivity
2.5 Personal hygiene practices
3.1 Appropriate practice of personal hygiene
3.2 Intra and Interpersonal skills
3.3 Communication skills
The following resources MUST be provided:
4.1 Workplace or assessment location
4.2 Case studies/scenarios
5.1 Portfolio Assessment
5.2 Interview
5.3 Simulation/Role-plays
5.4 Observation
5.5 Third Party Reports
5.6 Exams and Tests
6.1 Competency may be assessed in the work place or in a
simulated work place setting
4. Resource
Implications
5. Methods of
Assessment
6. Context of
Assessment
__________________________________________________
11
UNIT OF COMPETENCY :
PRACTICE OCCUPATIONAL HEALTH AND SAFETY

PROCEDURES
UNIT CODE
500311108
UNIT DESCRIPTOR
This unit covers the outcomes required to comply with

regulatory and organizational requirements for
occupational health and safety.
ELEMENT
1. Identify hazards and
risks
2. Evaluate hazards and

risks
Range of Variables
1.1 Safety regulations and workplace safety and
hazard control practices and procedures are
clarified and explained based on organization
procedures
1.2 Hazards/risks in the workplace and their
corresponding indicators are identified to minimize
or eliminate risk to co-workers, workplace and
environment in accordance with organization
procedures
1.3 Contingency measures during workplace
accidents, fire and other emergencies are
recognized and established in accordance with
organization procedures
2.1 Terms of maximum tolerable limits which when
exceeded will result in harm or damage are
identified based on threshold limit values (TLV)
2.2 Effects of the hazards are determined
2.3 OHS issues and/or concerns and identified safety
hazards are reported to designated personnel in
accordance with workplace requirements and
relevant workplace OHS legislation
__________________________________________________
12
ELEMENT
3. Control hazards and
risks
4. Maintain OHS
awareness
Range of Variables
3.1 Occupational Health and Safety (OHS) procedures for
controlling hazards/risks in workplace are consistently
followed
3.2 Procedures for dealing with workplace accidents, fire and
emergencies are followed in accordance with
organization OHS policies
3.3 Personal protective equipment (PPE) is correctly used
in accordance with organization OHS procedures and
practices
3.4 Appropriate assistance is provided in the event of a
workplace emergency in accordance with established
organization protocol
4.1 Emergency-related drills and trainings are
participated in as per established organization
guidelines and procedures
4.2 OHS personal records are completed and updated in
accordance with workplace requirements
__________________________________________________
13
RANGE OF VARIABLES
VARIABLE
RANGE
1. Safety regulations
May include but are not limited to:

1.1 Clean Air Act
1.2 Building code
1.3 National Electrical and Fire Safety Codes
1.4 Waste management statutes and rules
1.5 Philippine Occupational Safety and Health Standards
1.6 DOLE regulations on safety legal requirements
1.7 ECC regulations
2. Hazards/Risks

2.1 Physical hazards impact, illumination, pressure, noise,
vibration, temperature, radiation
2.2 Biological hazards- bacteria, viruses, plants, parasites,
mites, molds, fungi, insects
2.3 Chemical hazards dusts, fibers, mists, fumes, smoke,
gasses, vapors
2.4 Ergonomics
2.4.1. Psychological factors over exertion/ excessive
force, awkward/static positions, fatigue, direct
pressure, varying metabolic cycles
2.4.2. Physiological factors monotony, personal
relationship, work out cycle
3. Contingency
measures

3.1 Evacuation
3.2 Isolation
3.3 Decontamination
3.4 (Calling designed) emergency personnel
__________________________________________________
14
4. PPE

4.1 Mask
4.2 Gloves
4.3 Goggles
4.4 Hair Net/cap/bonnet
4.5 Face mask/shield
4.6 Ear muffs
4.7 Apron/Gown/coverall/jump suit
4.8 Anti-static suits
__________________________________________________
15
VARIABLE
RANGE
5. Emergency-related
drills and training
5.1 Fire drill

5.2 Earthquake drill
5.3 Basic life support/CPR
5.4 First aid
5.5 Spillage control
5.6 Decontamination of chemical and toxic
5.7 Disaster preparedness/management
6. OHS personal
records
6.1
6.2
6.3
6.4
Medical/Health records
Incident reports
Accident reports
OHS-related training completed
__________________________________________________
16
EVIDENCE GUIDE
Competency

1.1 Explained clearly established workplace safety and
hazard control practices and procedures
1.2 Identified hazards/risks in the workplace and its
corresponding indicators in accordance with company
procedures
1.3 Recognized contingency measures during workplace
accidents, fire and other emergencies
1.4 Identified terms of maximum tolerable limits based on
threshold limit value- TLV.
1.5 Followed Occupational Health and Safety (OHS)
procedures for controlling hazards/risks in workplace
1.6 Used Personal Protective Equipment (PPE) in
accordance with company OHS procedures and
practices
1.7 Completed and updated OHS personal records in
accordance with workplace requirements
2.
2.1 OHS procedures and practices and regulations

2.2 PPE types and uses
2.3 Personal hygiene practices
2.4 Hazards/risks identification and control
2.5 Threshold Limit Value -TLV
2.6 OHS indicators
2.7 Organization safety and health protocol
2.8 Safety consciousness
2.9 Health consciousness
3.1 Practice of personal hygiene
3.2 Hazards/risks identification and control skills
3.3 Interpersonal skills
3.4 Communication skills
The following resources must be provided:
4.1 Workplace or assessment location
4.2 OHS personal records
4.3 PPE
4.4 Health records
5.1 Portfolio Assessment
5.2 Interview
5.3 Case Study/Situation
6.1 Competency may be assessed in the work place or in a
simulated work place setting
Underpinning
Knowledge and
Attitude
3. Underpinning
Skills
3. Resource
Implications
4. Methods of
Assessment
5. Context for
Assessment
__________________________________________________
17
COMMON COMPETENCIES
UNIT OF COMPETENCY: APPLY FOOD SAFETY AND SANITATION
UNIT CODE
: AGR741201
UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes required
to apply food safety and sanitation in the workplace
ELEMENTS
11. Wear Personal
Protective Equipment
2. Observe Personal
Hygiene and Good
Grooming
3. Implement Food
Sanitation Practices
Italicized terms are elaborated in the Range of Variables
1.1Personal protective equipment are checked
according to manufacturers specifications
1.2Personal protective equipment are worn according
to the job requirement
2.1 Personal hygiene and good grooming is practiced in
line with workplace health and safety
requirements
3.1Sanitary food handling practices are implemented in
line with workplace sanitation regulations
3.2 Safety measures are observed in line with
workplace safety practices.
4. Render Safety
Measures and First Aid
Procedures
4.1 Safety measures are applied according to

workplace rules and regulations
4.2 First aid procedures are applied and coordinated
with concerned personnel according to workplace
standard operating procedures.
5. Implement
housekeeping activities
5.1
Work area and surroundings are cleaned in

accordance with workplace health and safety
regulations
5.2
Waste is disposed according to organizations

waste disposal system
5.3 Hazards in the work area are recognized and

reported to designated personnel according to
__________________________________________________
18
workplace procedures
RANGE OF VARIABLES
VARIABLES
1. Manufacturers
Specifications
RANGE
Manufacturers specifications may include but not
limited to:
1.1
1.2
1.3
1.4
1.5
1.6
1.7
2. Personal Protective
Equipment
Handling
Operating
Discharge Label
Reporting
Testing
Positioning
Refilling
Personal Protective Equipment may include but not

limited to:
2.1 Apron/laboratory gown
2.2 Mouth masks
2.3 Gloves
2.4 Rubber boots/safety shoes
2.5 Head gears such as caps, hair nets, earl plug
3. Workplace Health and

Safety Requirements
Workplace and Safety Requirements may include:

3.1
3.2
3.3
3.4
3.5
4. Safety Measures
Health/Medical Certificate
DOLE requirements
BFAD requirements
Personal Hygiene and good grooming
Plant Sanitation and waste management
Safety measures may include but not limited to:

4.1 Labeling of chemicals and other sanitizing agents
4.2 Installation of fire fighting equipment in the work
area
4.3 Installation of safety signages and symbols
4.4 Implementation of 5S in the work area
4.5 Removal of combustible material in the work area
__________________________________________________
19
5. First Aid Procedures
First Aid Procedures may include but not limited to:

5.1
5.2
5.3
5.4
5.5
6. Hazards
Mouth to mouth resuscitation

CPR
Application of tourniquet
Applying pressure to bleeding wounds or cuts
First aid treatment for burned victims
Hazards in the workplace may include but not limited

to:
6.1 Physical
6.2 Biological
6.3 Chemical
__________________________________________________
20
EVIDENCE GUIDE
Competency
2. Underpinning
Knowledge

1.1 Cleaned, checked and sanitized personal protective
equipment
1.2 Practiced proper personal hygiene and good
grooming
1.3 Implemented workplace food safety practices
1.4 Applied first aid measures to victims
1.5 Implemented good housekeeping activities in the
work area
2.1
Safety Practices
2.1.1 Proper waste disposal
2.1.2 Environmental protection and concerns
2.1.3 Food safety principles and practices
2.1.4 Good grooming and personal hygiene
2.2
2.2.1
2.2.2
2.2.3
Codes and Regulations

TQM and other food quality system principles
ISO, HACCP, EMS, 5S
Good Food Manufacturing Practices
2.3
2.3 1
Equipment: Uses and Specifications

Parts and functions of personal protective
equipment
First Aid Kit
Sanitizing equipment
2.3.2
2.3.3
4. Methods of
Assessment
5. Resource Implications
3.1 Sanitary food handling practices

3.2 Implementing housekeeping activities
3.3 Applying first aid treatment
3.4 Coordination skills
Competency in this unit must be assessed through:
4.1A combination of direct observation and questioning
of a candidate processing foods.
5.1 Work area/station
5.2 First Aid kit
5.3 PPE relevant to the activities
5.4 Fire extinguisher
5.5 Stretcher
5.6 Materials, tools and equipment relevant to the unit of
__________________________________________________
21
6. Context of Assessment
competency
6.1 Assessment should occur on the job or in a simulated
workplace
UNIT OF COMPETENCY: USE STANDARD MEASURING DEVICES AND

INSTRUMENTS
UNIT CODE
: AGR741202
UNIT DESCRIPTOR: This unit deals with the knowledge, skills and attitudes
required to use standard measuring devices, instruments in
the workplace
ELEMENTS
1. Identify Standard Measuring
Devices and Instruments
Italicized terms are elaborated in the Range of
Variables
1.1 Standard measuring devices and
instruments are identified according to
manufacturers specifications
1.2 Devices and instruments for measuring are
properly checked, sanitized and calibrated prior
to use
2. Review the Procedures in

Using Standard Measuring
Devices and Instruments
2.1 Procedures in using the standard measuring

devices and instruments are recalled according
to manufacturers specifications
2.2 Printed procedures/brochures/catalogues are
consulted according to specified food
processing methods
3. Follow Procedures of Using

Measuring Devices and
Instruments
3.1 Methods/practices of using measuring devices

and instruments are strictly observed according
to manufacturers specifications and workplace
requirements
3.2 Measuring devices and instruments are cleaned,
wiped dry and stowed after use to ensure
conformity with workplace requirements
__________________________________________________
22
RANGE OF VARIABLES
VARIABLES
1. Standard Measuring
Devices
RANGE
Standard Measuring Devices may include but not
limited to the following:
1.1 Weighing scales and balances of various
capacities and sensitivities
1.2 Measuring cups of varying capacities for dry
ingredients
1.3 Measuring cups of varying capacities for liquid
ingredients
2. Standard Measuring
Instruments
Standard Measuring Instruments may include but

jot limited to the following:
3. Food Processing Methods
2.1 Salinometer
2.2 Thermometers of varying temperature range
( 0-300 C )
2.3 Refractometer of varying range ( 0 90 B)
2.4 Glasswares like cylinders, beakers, flasks) of
varying graduations
Food Processing Methods include the following:
3.1 Process foods by Salting, Curing and Smoking
3.2 Process foods by Fermentation and Pickling
3.3 Process foods by Canning and Bottling
3.4 Process foods by Sugar Concentration
3.5 Process foods by Drying and Dehydration
__________________________________________________
23
EVIDENCE GUIDE
Competency

1.1 Identified, prepared and calibrated standard
measuring devices and instruments
1.2 Followed correctly the procedures in using
standard measuring devices and instruments
1.3 Followed proper cleaning and sanitizing and
stowing procedures of measuring devices and
equipment before and after use
2. Underpinning Knowledge
1.1 Safe handling of measuring devices and

instruments
1.2 Specifications and functions of measuring devices
and instruments
1.3 Defects and breakages of measuring devices and
instruments
1.4 Procedures in cleaning, sanitizing and calibrating
and stowing equipment and instruments
3.1
3.2
3.3
3.4
3.5
4. Methods of Assessment

4.1
Communication skills
Calibrating skills
Sanitary handling of devices and instruments
Measuring devices and instruments
Stowing measuring devices and instruments
Direct observation and questioning of a

candidate using measuring devices and
instruments
__________________________________________________
24

5.2 Materials, tools and equipment relevant to the
Unit of Competency
6.1 Assessment should occur on the job or in a
simulated workplace
UNIT OF COMPETENCY: USE FOOD PROCESSING TOOLS, EQUIPMENT AND

UTENSILS
UNIT CODE
: AGR741203
UNIT DESCRIPTOR: This unit deals with the skills, knowledge and attitudes
required to operate food processing tools, equipment and
instruments in the workplace.
ELEMENTS
1. Perform PreOperation Activities
Range of Variables
1.1 Appropriate tools and equipment/utensils are
assembled according to food processing methods
1.2 Food processing tools and equipment/utensils
are inspected and checked according to
1.3 Food processing equipment is set up, adjusted and
readied according to job requirements
2. Operate Food
processing Equipment
2.1 Food processing equipment is switched on according

to manufacturers specifications
2.2 Performance of food processing equipment is
checked to ensure conformity with specified output
2.1 Operation of food processing equipment is managed
to achieve planned outcomes
2.2 Minor trouble shooting on food processing tools,
equipment and utensils is performed when
necessary
3. Perform PostOperation Activities
3.1
Food processing equipment is switched off and

unplugged after operation in accordance with
__________________________________________________
25
3.2 Food processing tools, equipment and instruments

are cleaned, sanitized and stowed as required
according to manufacturers specifications and
workplace policies and regulations
3.3 Minor preventive maintenance on equipment is

performed in line with organizations maintenance
system
3.4 Main machine parts are inspected and checked in
line with organizations policy
3.5 Condition of machine is monitored to ensure
serviceability in accordance with workplace rules and
regulations
__________________________________________________
26
RANGE OF VARIABLES
VARIABLES
RANGE
1. Food Processing Methods Food Processing Methods include:
1.1 Salting
1.2 Curing
1.3 Smoking
1.4 Fermentation
1.5 Pickling
1.6 Canning
1.7 Bottling
1.8 Sugar concentration
1.9 Drying
1.10 Dehydration
2. Food Processing Tools,
Equipment and Utensils
Tools, Equipment and Utensils used for the following

food processing methods:
2.1 Salting
2.2 Curing
2.3 Smoking
2.4 Fermentation
2.5 Pickling
2.6 Canning
2.7 Bottling
2.8 Sugar concentration
2.9 Drying
2.10 Dehydration
3. Manufacturers
Specifications
Manufacturers specifications may include but not

limited to:
3.1
3.2
3.3
3.4
3.5
3.6
3.7
Handling requirements
Operating requirements
Discharge Label
Reporting
Testing
Positioning
Refilling
__________________________________________________
27
4. Minor Preventive Machine

Maintenance
Minor Preventive Machine Maintenance may include

but not limited to checking of the following:
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
5. Condition of Machine
Machine temperature
Hydraulic fluid
Wear and surface condition
Crack
Leak detection
Vibration
Corrosion/erosion
Electric insulation
5.1 Serviceable
5.2 Repairable
5.3 Defective
__________________________________________________
28
EVIDENCE GUIDE
Competency

1.1 Assembled, inspected, checked and sanitized
appropriate tools and equipment/instruments
1.2 Set-up, adjusted and readied tools and equipment
and instruments according to requirements
1.3 Operated and monitored performance of equipment
to ensure specified output
1.4 Performed post operation activities
1.5 Performed minor trouble shooting on food
processing tools, equipment and utensils
2.1 Equipment, tools and instruments: Uses and
Specifications
2.2 Equipment, tools and instruments: Parts and
Functions
2.3 Sanitizing agents: Uses and Specification
2.4 Minor preventive maintenance
2.5 Proper stowing of tools and equipment/instruments
2.6 Minor trouble shooting
2.5 Interpreting manufacturers specifications
2.6 Equipment/machine wear and tear process
3.1 Equipment/machine parts tear down and assembly
3.2 Inspecting and checking condition of
equipment/machines before, during and after
operation
3.3 Performing minor trouble shooting
3.4 Performing minor preventive maintenance
3.5 Reporting equipment/machine, tools, instruments
breakdown and recording same in standard forms
4.1 Direct observation and questioning of a candidate
operating
food
processing
tools
and
equipment/instruments
4.2 Submission of written report on the performance
and condition of equipment/machine, tools,
instruments used.
__________________________________________________
29
5.2 Materials, tools and equipment relevant to the Unit

of Competency
simulated workplace
UNIT OF COMPETENCY : PERFORM MATHEMATICAL COMPUTATIONS

UNIT CODE
: AGR741204
UNIT DESCRIPTOR
: This unit covers the knowledge, skills and attitudes to

perform mathematical computations in the workplace.
ELEMENTS
Range of Variables
1. Gather and Tabulate the
1.1 Records of weights and measurements of raw
Recorded Data
materials and ingredients are gathered and
summarized according to workplace standard
1.2 Records of weights and measurements of finished
processed products are gathered and
summarized according to workplace standard
1.3 Summarized data are tabulated according to
enterprise requirements
2. Review the Various
Formulations
2.1 Raw materials and ingredients and percentage

formulations are checked/counter checked
according to approved specifications and
2.2 Finished products and percentage formulations
are reviewed according to approved
specifications and enterprise requirements
3. Calculate Production
Input and Output
3.1 Data on raw material consumption and

corresponding percentage equivalent are
calculated in line with enterprise requirements
3.2 Data on actual spoilage and rejects and
corresponding percentage equivalents are
calculated according to enterprise requirements
__________________________________________________
30
3.2 Data on actual yields and recoveries and

corresponding percentage equivalents are
calculated according to enterprise requirements
3.3 All calculated data are recorded according to
4. Compute Production Cost
4.1 Costs of production are computed according to

organizations standard procedures
4.2 Computed costs of production are reviewed and
validated according to organizations production
requirements
__________________________________________________
31
RANGE OF VARIABLES
VARIABLES
1. Weights and
Measurements
RANGE
Weights and Measurements may include:
1.1
1.2
1.3
1.4
1.5
1.6
2. Costs of Production
Gravimetric
Volumetric
Lengths, diameters, widths
Seam measurements
Hotness/coldness ( temperature)
Concentrations of solutions
Costs of production are computed using the following:

2.1 Ingredient formulation
2.2 Percentage formulation
2.3 Conversion
2.4 Ratios and proportion
2.7 Spoilage and rejects and corresponding
percentages
2.8 Recoveries and yields and corresponding
percentages
__________________________________________________
32
EVIDENCE GUIDE
Competency

1.1 Gathered the records of weights and
measurements of raw materials/ingredients
and finished processed products
1.2 Summarized and tabulated all raw data
gathered
1.3 Calculated the production inputs and outputs
1.4 Computed the costs of production
1.5 Reviewed all formulations and concentrations
of solutions according to specifications and
standards of the enterprise
2.1 Mensuration
2.2 Percentage formulation
2.3 Fraction, ratios and proportions
2.3 Basic Mathematical Operations
2.4 Conversion factors
3.1 Basic Mathematical skills
3.2 Basic Accounting skills
3.3 Recording skills
3.4 Data Gathering skills
Competency in this unit must be assessed
through:
4.1 A combination of direct observation and
questioning of a candidate computing costs of
production
4.2 Submission of a written report showing a
record of production data including raw data
The following resources should be provided:
__________________________________________________
33

5.2 Materials relevant to recording and
documentation of production data
5.3. Computer with printer and software
5.4 Calculator
5.5 Work table
simulated workplace
UNIT OF COMPETENCY: IMPLEMENT GOOD MANUFACTURING PRACTICE

AND PROCEDURES
UNIT CODE
: AGR741205
required to comply with relevant Good Manufacturing Practice
(GMP) codes through the implementation of workplace GMP
and quality procedures
ELEMENTS
Range of Variables
1. Identify
requirements of
GMP related to
own work
1.1.
Sources of information on GMP requirements are

located
1.2.
GMP requirements and responsibilities related to

own work are identified
2. Observe personal
hygiene and
conduct to meet
GMP requirements
2.1.
Personal hygiene meets GMP requirements
2.2.
Clothing is prepared, used, stored and disposed of

according to GMP and workplace procedures
2.3.
Personal movement around the workplace complies

with area entry and exit procedures
__________________________________________________
34
3. Implement GMP
requirements when
carrying out work
activities
4. Participate in
improving GMP
5. Participate in
validation
processes
6. Complete
workplace
documentation to
support GMP
3.1.
GMP requirements are identified
3.2.
Work area, materials, equipment and product are

routinely monitored to ensure compliance with GMP
requirements
3.3.
Raw materials, packaging components and product

are handled according to GMP and workplace
procedures
3.4.
Workplace procedures to control resource allocation

and process are followed to meet GMP
requirements
3.5.
Common forms of contamination are identified and

appropriate control measures are followed
according to GMP requirements
3.6.
The workplace is maintained in a clean and tidy

order to meet GMP housekeeping standards
4.1.
Processes, practices or conditions which could

result in non-compliance with GMP are identified
and reported according to workplace reporting
requirements
4.2.
Corrective action is implemented within level of

responsibility
4.3.
GMP issues are raised with designated personnel
5.1.
Validation procedures are followed to GMP

requirements
5.2.
Issues arising from validation are raised with

designated personnel
5.3.
Validation procedures are documented to meet

GMP requirements
6.1.
Documentation and recording requirements are

identified
6.2.
Information is recorded according to workplace

reporting procedures to meet GMP requirements
__________________________________________________
35
RANGE OF VARIABLES
VARIABLE
RANGE
1. OH&S
requirements may
include:
1.1.
OH&S legal requirements
1.2.
Enterprise OH&S policies, procedures and

programs
2. Work in carried out

in accordance with
regulations.
Regulatory
requirements may
include:
2.1.
Relevant regulations regarding food processing

and food safety regulations
2.2.
Department of Health Food Establishments

Code of Sanitation of the Philippines (P.D.856)
2.3.
Environment Management Bureau regulations

regarding emissions, waste treatment, noise and
effluent treatment and control
3. Hygiene and
sanitation
requirements may
include:
3.1.

3.2.
Requirements set out by Bureau of Food and

Drugs
3.3.
Workplace requirements
4.1.
Work instructions
4.2.
Standard operating procedures
4.3.
OH&S requirements
4.4.
Quality assurance requirements
4.5.
Equipment manufacturers advice
4.6.
Material Safety Data Sheets
4.7.
Codes of Practice and related advice
5. Products may
include
5.1.
Products, raw materials, packaging components

and consumables, part-processed product, finished
product and cleaning materials
6. Responsibility and
reporting systems
6.1.
Responsibility for applying Good Manufacturing

Practice relates to the persons work area
6.2.
Reporting systems may include electronic and

manual data recording and storage systems
4. Workplace
requirements may
include:
__________________________________________________
36
EVIDENCE GUIDE
Competency
Assessment requires evidences that the candidate :

1.1.
Located and followed workplace information

relating to GMP responsibilities
1.2.
Maintained personal hygiene consistent with GMP
1.3.
Followed workplace procedures when moving

around the workplace and/or from one task to
another to maintain GMP
1.4.
Used, stored and disposed of appropriate

clothing/footwear as required by work tasks and
consistent with GMP
1.5.
Identified and reported situations that do or could

compromise GMP
1.6.
Applied appropriate control measures to control

contamination
1.7.
Recorded results of monitoring, and maintain

records as required by GMP
1.8.
Followed validation procedures within level of

responsibility
1.9.
Identified and responded to out-of-specification or

unacceptable raw materials, packaging
components, final or part processed product within
level of responsibility
1.10. Followed procedures to isolate or quarantine nonconforming product

1.11. Handled, cleaned and stored equipment, utensils,
raw materials, packaging components and related
items according to GMP and workplace procedures
1.12. Maintained GMP for own work
1.13. Handled and/or disposed of out-of-specification or
contaminated materials, packaging
components/consumables and product, waste and
recyclable material according to GMP as required
by work responsibilities
1.14. Maintained the work area in a clean and tidy state
__________________________________________________
37
1.15. Identified and reported signs of pest infestation

2. Underpinning
Knowledge and
Attitudes
2.1.
The role of GMP in preventing contamination, its

relationship to legislative responsibilities and
potential implications of non-compliance
2.2.
GMP arrangements in the workplace. This includes

awareness of relevant GMP codes of practice and
related workplace policies and procedures to
implement these responsibilities
2.3.
The relationship between GMP and the quality

system, personnel responsible for designing and
managing GMP, personal role to maintain GMP, the
role of internal and external auditors as appropriate
2.4.
Procedures followed to investigate contamination

events and performance improvement processes
2.5.
Personal clothing and footwear requirements for

working in and/or moving between work areas
2.6.
Personal clothing use, storage and disposal

requirements
2.7.
Awareness of common micro biological, physical

and chemical contaminants relevant to the work
process. This includes the types of contamination
likely to occur, the conditions under which they
occur, possible consequences and control methods
to prevent occurrence
2.8.
Basic concepts of quality assurance including

quality specifications, operating parameters,
validation procedures and control methods. This
includes an understanding of related
documentation including Standard Operating
Procedures and/or batch instructions
2.9.
Control methods and procedures used in the work

area to maintain GMP. This includes an
understanding of the purpose of control, the
consequences if not controlled and the method of
control where relevant. It may include an
understanding of methods used to monitor process
control; purpose and requirements of validation
procedures; and purpose of equipment calibration
2.10. GMP responsibilities and requirements relating to

work role
__________________________________________________
38
2.11. Basic understanding of the properties, handling

and storage requirements of raw materials,
packaging components and final product handled
and used
2.12. Standards for materials, equipment and utensils
used in the work area
2.13. Recall and traceability procedures relevant to work
role
2.14. Procedures for responding to out-of-specification or
unacceptable performance/outcomes. This includes
procedures for identifying or isolating materials or
product of unacceptable quality
2.15. Purpose of keeping records and the recording
requirements of GMP. This includes an
understanding of product and materials traceability
procedures
2.16. Housekeeping requirements and responsibilities
relating to own work. Where relevant this includes
use and storage of housekeeping/cleaning
equipment
2.17. Waste collection, recycling and handling
procedures relevant to own work responsibilities
2.18. Responsibilities for reporting and recording quality
information
4. Resource
Implication
5. Methods of
Assessment
3.1.
Planning and organizing work (time management)
3.2.
Working with others and in teams

4.1.
Workplace location and access to workplace

policies
4.2.
Materials relevant to the proposed activity and

tasks
Competency in this unit must be assessed using at least two

(2) of the following methods:
5.1.
A combination of direct observation and oral

questioning
5.2.
Written report
5.3.
Written Test
5.4.
Portfolio
__________________________________________________
39
6. Context of
Assessment
Assessment should occur on the job or in a simulated

workplace
UNIT OF COMPETENCY: IMPLEMENT ENVIRONMENTAL POLICIES AND

PROCEDURES
UNIT CODE
: AGR741206
required to implement environmental policies and procedures
when carrying out work responsibilities
ELEMENTS
1. Conduct work in
accordance with
environmental
policies and
procedures
Bold, italicized terms are elaborated in the Range of
Variables
1.1.
Immediate work area is routinely checked to ensure

compliance with environmental requirements
1.2.
Hazards and unacceptable performance are

identified, removed and/or reported to appropriate
personnel according to workplace procedures
1.3.
Workplace procedures and work instructions are

followed
1.4.
Where control requirements are not met, incidents

are promptly reported and corrective action is taken
1.5.
Measures used to minimize and handle waste are

followed
1.6.
Environmental data is recorded in required format

according to workplace reporting requirements
__________________________________________________
40
2. Participate in
improving
environmental
practices at work
3. Respond to an
environmental
emergency
2.1.
Processes or conditions which could result in an

unacceptable environmental outcome are identified
and reported according to workplace reporting
requirements
2.2.
Corrective action is taken in accordance with the

environmental management and emergency
response plans as required
2.3.
Contributions are made to a participative

arrangements for managing environmental issues in
the workplace within workplace procedures and
level of responsibility
3.1.
Emergency situations are identified and reported

according to workplace reporting requirements
3.2.
Emergency procedures are followed as appropriate

to the nature of the emergency and according to
workplace procedures
__________________________________________________
41
RANGE OF VARIABLES
VARIABLE
RANGE
1. OH&S
requirements may
include:
1.1.
OH&S legal requirements
1.2.
Enterprise OH&S policies, procedures and

programs
2. Work in carried out

in accordance with
regulations.
Regulatory
requirements may
include:
2.1.
Relevant regulations regarding food processing and

food safety regulations
2.2.

2.3.
Environment Management Bureau regulations

regarding emissions, waste treatment, noise and
effluent treatment and control
3. Hygiene and
sanitation
requirements may
include:
3.1.

3.2.
Requirements set out by Bureau of Food and Drugs
3.3.
Workplace requirements
4. Workplace
requirements may
include:
4.1.
Work instructions
4.2.
Standard operating procedures
4.3.
OH&S requirements
4.4.
Quality assurance requirements
4.5.
Equipment manufacturers advice
4.6.
Material Safety Data Sheets
4.7.
Codes of Practice and related advice
5.1.
Procedures are available that outline appropriate

response to environmental incidents, accidents and
emergencies
5.2.
At this level identification and control of

environmental hazards relates to own work.
Corrective action typically involves recognizing any
event which occurs as part of the work process and
presents an unacceptable environmental risk or
outcome, taking corrective action within level of
responsibility, and/or reporting to the appropriate
5. Identification and
control of hazards
may include:
__________________________________________________
42
person in the work area

5.3.
Work responsibilities may involve handling of

hazardous waste
5.4.
An environmental hazard is any activity, product or

service that has the potential to affect the
environment. This may also be referred to as an
environmental aspect
5.5.
An environmental risk is the likelihood that the

hazard can cause harm to the environment
5.6.
A control measure is a method or procedure used to

prevent or minimize environmental risks
5.7.
Responsibility for identifying and controlling

environmental risks relates to immediate work
responsibilities
5.8.
Participating in improvement may involve

participation in structured improvement programs,
one-off projects and day-to-day problem solving and
consultative groups
__________________________________________________
43
EVIDENCE GUIDE
Competency
Assessment requires evidences that the candidate :

1.1.
Accessed and apply workplace information on

environmental policies and procedures relating to
own work
1.2.
Fitted and used appropriate personal protective

clothing and equipment
1.3.
Checked own work area to identify environmental

hazards
1.4.
Reported hazards according to workplace

procedure in a clear and timely manner
1.5.
Followed work procedures to control or minimize

environmental risk. This may include monitoring
parameters set for environmental aspects such as
airborne particulate, noise, and water quality. It may
also include demonstrating use of emergency
equipment according to work role requirements
1.6.
Recorded environmental information as required by

the environmental management program
1.7.
Participated in processes to raise issues and

suggestions to improve environmental issues
management. This requires appropriate
communication skills to structure and present
information and interact with others
1.8.
Followed procedures to collect, deposit, recycle

and/or dispose of waste in own work area
1.9.
Followed procedures to respond to environmental

emergencies such as spills and emissions. This
may include following procedures to alert the
appropriate emergency services
1.10. Maintained housekeeping standards in work area

2. Underpinning
Knowledge and
Attitudes
2.1.
Workplace approach to managing environmental

issues. This includes awareness of relevant work
procedures, personnel responsible for
environmental issues, consultative arrangements for
reporting and improving environmental practices
and may include an understanding of the role of
internal and external auditors as appropriate
2.2.
Responsibilities of self and employer to manage

environmental issues on site. This includes an
__________________________________________________
44
awareness of any license or agreements in place

with resource management authorities and the
purpose of these arrangements
2.3.
Sources of advice on environmental issues in the

workplace
2.4.
Environmental hazards and risks associated with

the work carried out. Examples may include water
pollution, air pollution, noise, waste handling,
emergencies such as spills, and hazardous
chemicals or waste
2.5.
Work procedures as they relate to environmental

responsibilities. This includes use of appropriate
personal protective clothing and equipment as
required
2.6.
Procedures used to prevent or control

environmental risks associated with own work.
Where this requires use of emergency equipment,
this includes understanding the purpose, capacity
and limitations of equipment, location and storage
requirements and safe handling and equipment use
2.7.
Basic concepts of hazard identification, risk

assessment and control options. This includes an
understanding of the hierarchy of hazard control
2.8.
Workplace procedures for identifying and

responding to hazards, investigating incidents and
improving environmental management and resource
utilisation
2.9.
Impact of work practices on resource utilisation and

wastage
2.10. Procedures used to handle and dispose of waste

according to workplace requirements. This includes
an awareness of the need to separate solid and
liquid waste, and remove waste in solid form rather
than hosing down drains. It may also include an
understanding of handling requirements for
hazardous waste
2.11. The difference between trade waste and storm
water drains
2.12. Consequences of inappropriate waste handling and
disposal
2.13. Procedures for responding to unplanned incidents
such as spills and leaks as relevant to the work area
__________________________________________________
45
2.14. Emergency response system and procedures

2.15. Responsible use of resources in own work area
2.16. Reporting procedures and responsibilities
2.17. Consultative processes in the workplace for raising
issues/suggestions on environmental issues
3. Underpinning
Skills
4. Resource
Implication
5. Methods of
Assessment
6. Context of
Assessment
3.1.
Planning and organizing work (time management)
3.2.
Working with others and in teams

4.1.
Workplace location and access to workplace

policies
4.2.
Materials relevant to the proposed activity and tasks

5.1.
A combination of direct observation and oral

questioning
5.2.
Written report
5.3.
Written Test
5.4.
Portfolio

workplace
__________________________________________________
46
CORE COMPETENCIES
UNIT OF COMPETENCY: PROCESS FOODS BY SALTING, CURING AND
SMOKING
UNIT CODE
: AGR741301
required to process foods by Salting, Curing and Smoking
ELEMENTS
Bold, italicized terms are elaborated in the Range of Variables
1. Prepare
Equipment,
Tools, Materials
and Utensils
1.1Equipment and tools for salting, curing and smoking

are prepared in accordance with manufacturers
specifications.
1.2Equipment for the above food processing methods
are checked, sanitized and calibrated in
accordance with manufacturers specifications.
1.3Kitchen utensils for the above food processing
methods are readied and sanitized in accordance
with manufacturers specifications.
1.4Office equipment and materials/ supplies needed
are prepared in accordance with approved
specifications.
2. Prepare the Raw

Materials
2.1Raw materials are sorted and graded in accordance

with specifications
2.2Eggs for salting are cleaned and washed in accordance
with approved standard procedures.
2.3Poultry for curing are skinned, eviscerated and washed
in accordance with approved specifications and
standard procedures.
2.4Meat for curing are deskinned, deboned, sliced,
chopped and minced in accordance with approved
specifications and standard procedures.
2.5Fish/other marine products are cleaned, descaled,
eviscerated, deboned, filleted and washed in
accordance with approved specifications and
standard procedures.
2.6Cleaned raw materials are weighed in accordance with
approved specifications
__________________________________________________
47
3. Prepare Salting
and Curing
Solutions and
Mixtures
3.1Required salt and other ingredients and adjuncts for

salting and curing are measured and weighed in
line with approved specifications and OHS
requirements
3.2Required ingredients for pumping pickle, cover pickle
and dry cure mixture are measured and weighed in
line with approved specifications
4. Cure the
Materials
4.1Curing mixture and prepared materials are mixed in

accordance with approved specifications and
4.2Mixture is allowed to be cured at room temperature or
refrigerated temperature at appropriate number of
days.
4.3Materials being cured are kept submerged in solution to
obtain even distribution/penetration of cure mixture
in line with approved specifications
5. Finish the Cured

Materials
5.1 Cured food materials are removed from the solution,

washed and drained in accordance with standard
5.2 Drained cured materials are cooked in appropriate
cooking medium
5.3 Cooked cured products are smoked according to
specifications
5.4 Cooked cured smoked products are transferred to
containers and cooled according to specifications
5.5 Salted eggs are hard boiled then dipped in grana
solution according to approved specifications
6. Prepare
Production
Report
6.1 Daily production input is noted and documented

according to standard operating procedures.
6.2 Daily production output is noted and documented
according to standard operating procedures.
6.3
All production data are recorded and presented

according to prescribed format.
__________________________________________________
48
RANGE OF VARIABLES
VARIABLE
1.
Equipment,
Tools and
Materials
SCOPE
1.1
Salting, Curing and Smoking equipment and materials

may include but not limited to:
1.1.1 Smokehouse
1.1.2 Polysealer
1.1.3 Soaking vats
1.1.4 Chiller/refrigerator/ freezer
1.1.5 Oven
1.1.6 Salinometer
1.1.7 Jack lifts, trolleys and wheelers
1.1.8
Weighing scales of varying capacities and
sensitivities
1.1.9
Cutting implements like knives, slicers, peelers
1.1.10 Fuel for smoking like wood, wood shavings,
half-dried leaves, coconut husks & shells, rice
hulls, corn cobs, saw dust
1.2 Office equipment, supplies may include but not limited to

the following:
1.2.1 Computer with printer
1.2.2 Calculator
1.2.3 Overhead projector
1.2.4 Bond papers
1.2.5 Computer papers
1.2.6 Note pads
1.2.7 Pencils/ball pen
1.2.8 Index cards
1.2.9 Clips
1.2.10 Folders
1.2.11 Clip pads
1.2.12 Reporting and recording forms /logbooks
1.2.13 Adhesive tapes.
1.2.14 Bulletin boards
1.2.15 White boards and white board markers
1.2.16 Chalks
1.2.17 Pentel pens
2.
Food
Processing
Methods
Food Processing methods involved in this Unit of Competency

is limited to:
2.1
Salting
2.2
Curing
__________________________________________________
49
2.3
3.
Kitchen
Utensils
4.
Raw Materials
5.
Ingredients
6.
OHS
requirements
7 Production Data
Smoking
Kitchen utensils include but not limited to:

3.1
Casseroles
3.2
Mixing bowls
3.3
Chopping boards
3.4
Colander
3.5
Saucepans
3.6
Utility trays
3.7
Food tongs
Raw materials include:
4.1 Fresh eggs
4.2 Dressed poultry
4.3 Fresh meat
4.4 Fish/other marine products
Ingredients may include but not limited to:
5.1 Salt
5.2 Sugar
5.3 Condiments
5.4 Spices
5.5 Herbs
5.6 Grana solutions
Occupational Health and Safety requirements may include:
6.1 Health/medical certificate
6.2 Dole requirements
6.3 Personal hygiene & good grooming
6.4 Plant sanitation & waste management
6.5 BFAD requirements
6.6 PPE requirements
6.6.1 apron/laboratory gown
6.6.2 mouth masks
6.6.3 gloves
6.6.4 rubber boots,
6.6.5 head gears such as caps, hairnets, ear plug
Production data include:
7.1
Production input
7.2
Production output
7.3
Production target
7.4
Production schedule
__________________________________________________
50
EVIDENCE GUIDE
1. Critical Aspects
of Competency
2. Underpinning
Knowledge

1.1 Prepared, cleaned, checked and sanitized the
equipment, tools, materials and utensils used for
salting, curing and smoking meat, eggs poultry and
fish/other marine products
1.2 Followed the procedures and techniques in salting,
curing and smoking
1.3 Followed BFAD & GRAS approved least minimum and
maximum levels of usage for food and curing mixes
1.4 Calibrated and operated equipment
1.5 Cleaned and stowed equipment, tools, and utensils
after using
2.1 Safety Practices
2.1.3 Food handling practices
2.1.5 Good grooming & personal hygiene
2.2 Communication
2.2.1 Preparation of daily production input report
(spoilage and rejects)
2.2.2 Preparation of daily production output report
(yields and recoveries)
2.2.3 Recording and documenting of production data
2.2.4 Reporting of defects/breakdown to immediate
head/supervisor
2.3 Equipment, Tools/Instruments and Utensils: Uses
and Specifications
2.3.1 Parts and functions of equipment,
tools/instruments and utensils
2.4 Systems, Processes and Operations
2.4.1 Preparing raw materials
2.4.2 Cut-out procedures and techniques
2.4.3 Recycling/by-product utilization
2.4.4 Sorting and grading of raw materials
2.4.5 Curing procedures and techniques
2.4.6. Salting procedures and techniques
__________________________________________________
51
2.4.6
2.4.7
Smoking procedures and techniques

Operating various equipment, tools and utensils
2.5 Codes and Regulations

2.5.1 TQM and Food Quality Systems Principles
2.5.2 Hazard Analysis Critical Control Points
2.5.3 ISO and EMS
2.5.4 Good Manufacturing Practices
2.6 Materials: Uses and Specifications
2.6.1 Raw materials and ingredients
2.6.2 Fuel for smoking
2.6.3 Office supplies like bond paper, computer papers,
note pads
2.6.4 Salting and curing solutions and mixtures
2.7
Mathematics and Measurements
2.7.1 Weights, measures, conversions, percentages, ratios
and proportions
2.7.2 Basic accounting procedures and techniques
2.7.3 Basic arithmetical operations like multiplication,
division, addition and subtraction
3. Underpinning
Skills
4. Underpinning
Attitudes
2.8
Maintenance
2.8.1 Maintaining the various equipment, tools and utensils
2.8.2 Calibrating weighing scale and various equipment
2.8.3 Proper cleaning and stowing of equipment, tools and
utensils
3.1 Oral and written communication skills
3.2 Calibrating skills
3.3 Basic computer skills
3.4 Cooking/culinary skills
3.5 Basic mathematical skills ( conversion, percentage and
formulation)
3.6 Recording and reporting skills
3.7 Preparing flow diagrams/flow charts
3.8 Conducting cut-out tests
3.10 Computation of yields and recoveries
4.1 Self-esteem
4.2 Punctual/Time conscious
4.3 Cost conscious
4.4 Environmental and pollution conscious
4.5 Flexible/adaptable
4.6 Honest
__________________________________________________
52
4.7 Socially responsible

4.8 Dependable
4.9 Innovative
4.10 Alert
4.11 Systematic and organized
4.12 Committed
4.13 Good listener and fast learn
4.14 Creative
4.15 Resourceful
4.16 Selfstarter
4.17 Nationalistic and patriotic
5. Methods of
Assessment
6. Resource
Implications
7. Context of
Assessment

5.1 A combination of direct observation and questioning of a
candidate processing foods by salting, curing and
smoking including preparation of equipment, tools and
utensils, preparation of raw materials and salting/ curing
solutions/mixtures
5.2 Written report on the preparation of daily production input
and output and other production data
5.3 Written test
5.4 Portfolio
6.1 Specific work area/station
6.2 Equipment, tools and utensils to be prepared for salting,
curing and smoking
6.3 Fruits, vegetables, fish/other marine products, meat,
poultry and eggs to be processed by salting, curing and
smoking
6.4 Materials relevant to the proposed activity
workplace.
__________________________________________________
53
UNIT OF COMPETENCY: PROCESS FOODS BY FERMENTATION
AND PICKLING
UNIT CODE
: AGR741302
required to process foods by Fermentation and Pickling
ELEMENTS
1. Prepare
Equipment, Tools
and Utensils
Range of Variables
1.1 Equipment, tools and utensils for fermentation and
pickling are selected according to requirements
1.2 Equipment, tools and utensils are checked and calibrated
in accordance with manufacturers specifications
1.3 Equipment/ utensils for the above food processing
methods are readied and sanitized according to
2. Prepare Raw
Materials
2.1 Raw materials are sorted and graded according to

approved criteria and enterprise requirements
2.2
Sorted and graded fresh fruits and vegetables are

weighed, washed, peeled, cut and sliced according to
required sizes and shapes
2.3
Fish and other marine products are cleaned,

eviscerated, cut and washed according to specifications.
3. Perform Alcoholic 3.1 Prepared fruit is mixed with water according to

Fermentation of
specifications
Fruits/Vegetables 3.2 Mixture is allowed to boil and juice is extracted in
accordance with specifications and enterprise
requirements
3.3 Extracted juice is cooled and mixed with other ingredients
like sugar and yeast in accordance with specifications
3.4 Juice is fermented for 1-2 weeks as required
3.5 Fermented juice is strained, filtered and heated according
to specifications
__________________________________________________
54
4. Perform Acetic
Acid/ Lactic Acid
Fermentation/pic
kling of
Vegetables
4.1 Alcoholic liquid is mixed with mother vinegar according to

specifications
4.2 Mixture is allowed to ferment for 2-4 weeks according to
standard procedures
4.3 Mixture is strained/filtered then clarified according to
specifications
4.4 Acetous liquid is heated according to specifications
5. Ferment Fish
5.1 Fish and other marine products are mixed with required
and Other Marine
salt according to mixing requirements
Products
5.2 The mixture of fresh and other marine products and salt
are left to ferment for 1-2 weeks in fermentation
vats/vessels according to standard procedures
5.3 Fish paste/fish sauce are heated according to standard
procedures
6. Prepare
Production
Report
6.1 All production data gathered are presented in prescribed

format to include: Daily production input (spoilage,
rejects and variances) and
daily production output (yield, recoveries and
variances)
__________________________________________________
55
RANGE OF VARIABLES
VARIABLE
1. Equipment,
Tools, Utensils
and Materials
2. Food Processing
Methods
RANGE
Equipment, tools and kitchen utensils for this unit of
competency include:
1.1 Cold storage equipment like chiller, refrigerator, freezer
1.2 Jack lifts and trolleys
1.3 Weighing scale of various capacities and sensitivities
1.4 Fermentation vats
1.5 Sealers (can and plastic)
1.6 Cutting implements such as knives, peelers, slicer, cutter
1.7 Kitchen utensils like casserole, colanders, bowls, food
tongs
1.8 Strainers, basting spoon paddle, steamer exhauster
1.9 Exhaust box, steam jacketed kettle lifter, wire baskets,
chopping boards, vegetable cutter, osterizer
1.10 Office equipment such as computer with printer,
intercom
1.11 Office materials like bond papers, computer papers,
note pads, pencils/ball pen, index cards, clips, folders,
clip pads, reporting and recording forms/logbooks,
adhesive tapes.
1.12 Bulletin boards, white boards, chalks, white board
markers, pentel pens
Food processing methods specified in this Unit of
Competency is limited to:
2.1
Fermentation
2.2
Pickling
3. Raw Materials
Raw materials in this Unit of Competency include:

3.1 Fresh fruits
3.2 Fresh vegetables
3.3 Fresh fish
3.4 Other marine products
4. Sorting/Grading
Criteria
4.1
Fresh fruits and vegetable crops are sorted and graded

according to:
4.1.1 size
4.1.2 shape
4.1.3 maturity
4.1.4 degree of ripeness
4.1.5 presence/absence of defects/damaged parts
__________________________________________________
56
4.2
5. Ingredients
6. Production
Data
Fish and other marine products are checked and sorted

according to:
4.2.1 degree of freshness
4.2.2 level of spoilage
4.2.3 quality of eyes, gills and scales
Ingredients include but not limited to:

5.1 Refined sugar
5.2 Salt
5.3 Water
5.4 Pickling solution
5.5 Spices
5.6 Herbs
5.7 Condiments
6.1
Production input
6.2
Production output
6.3
Production target
6.4
Production schedule
__________________________________________________
57
EVIDENCE GUIDE
1. Critical Aspects
of Competency

1.1 Prepared the equipment, tools, and utensils used for
fermenting fruits, vegetables, fish and other marine
products
1.2 Prepared equipment, tools and utensils used for pickling
fruits and vegetables
1.3 Cleaned and sanitized equipment, tools and utensils used
for fermenting and pickling
1.4 Operated the various equipment
1.5 Prepared, sorted and graded raw materials
1.6 Performed alcoholic fermentation of fruits and vegetables
1.7 Performed lactic acid fermentation/pickling of vegetables
1.8 Fermented fish and other marine products
2. Underpinning
Knowledge

2.1.2 Food handling practices
2.1.5 Good grooming & personal hygiene
2.2 Communication
(spoilage, rejects and variances)
2.2.2 Preparation of daily production output (yield,
recoveries and variances)
head/supervisor
2.3
Mathematics/Measurements
2.3.1
Basic accounting procedures and techniques
2.3.2
Measures, conversions, weights and percentages
and ratios
2.3.3
Basic arithmetic operations (multiplication, division,
addition, subtraction)
2.4 Codes and Regulations
2.4.1
TQM and other good food quality system principles
2.4.2
HACCP, ISO & EMS
2.4.3
Good Food Manufacturing Practices
__________________________________________________
58
2.5 Equipment, Tools/Utensils and Utensils: Uses and

Specifications
2.5.1 Parts and functions of equipment, tools and utensils
2.6.1
Raw materials
2.6.2
Ingredients and spices
2.7 Systems, Processes and Operations
2.6.3
Basic computer operation (Microsoft word)
2.6.4
Cut-out procedures and techniques
2.6.5
Fermentation methods and techniques
2.6.6
Pickling procedures and techniques
2.7.5
Operating various equipment
2.7.6
Recycling/by product utilization
2.7.7
Sorting and grading of raw materials
2.8 Maintenance
2.8.1
Maintaining various equipment, tools, and utensils
2.8.2
Calibrating weighing scale and equipment
2.8.3
Proper cleaning and stowing of equipment, tools
and utensils
3. Underpinning
Skills
4.Underpinning
Attitudes
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
3.10
Communication skills (oral & written)

Calibrating skills
Basic computer skills
Cooking/culinary skills
Basic mathematical skills (conversion, weights and
measurements, ratios and proportions)
Recording and reporting skills
Preparing process flow charts/flow diagrams
Cut-out test
Sanitary food handling practices
Computation for recovery/yields
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
4.9
4.10
4.11
Self- esteem
Time conscious/punctual
Cost conscious
Environment and pollution conscious
Flexible/adaptable
Honest
Socially responsible
Dependable
Self starter
Alert
Systematic and organized
__________________________________________________
59
5. Methods of
Assessment
6. Resource
Implications
7. Context of
Assessment
4.12 Committed
4.13 Good team worker
4.14 Good listener and fast learner
4.15 Creative
4.16 Nationalistic and patriotic
5.1 A combination of direct observation and questioning of
a candidate fermenting fish and other marine products
and pickling of vegetables including preparation of
equipment utensils, preparation, sorting and grading of
raw materials
5.2 Written report on the preparation of daily production
input and output and other production data
5.3 Written test
5.4 Portfolio
6.1 Work area/ station
6.2 Equipment, tools and utensils to prepare and to
process fruits, vegetables, meat, fish and other marine
products by fermentation and pickling
6.3 Materials relevant to the proposed activity
7.1
workplace.
__________________________________________________
60
UNIT OF COMPETENCY: PROCESS FOODS BY SUGAR
CONCENTRATION
UNIT CODE
: AGR741303
required to process foods by Sugar Concentration
ELEMENTS
1. Prepare
Equipment, Tools
and Utensils
italicized terms are elaborated in the
Range of Variables
1.1. Equipment, tools and utensils for preserving foods
by sugar concentration are prepared in accordance
with manufacturers manual
1.2Equipment, tools and utensils are calibrated in
accordance with manufacturers specifications
1.3Equipment, tools and utensils for preserving foods by
sugar concentration are readied and sanitized as
required.
2. Prepare the Raw

Materials
2.1 Availability of raw materials are checked according to

required food processing methods
2.2 Sorted fruits and vegetables are washed, peeled, sliced
and cut according to required sizes and shapes
2.1 Prepared fruits and vegetables for jelly/jam and
marmalade are chopped finely
2.2 Prepared fruits and vegetables for jelly and
marmalade making are boiled to obtain the juice
extract
2.3 Prepared finely chopped fruits and vegetables for jam
making are mixed with sugar
2.4 Prepared fruits and vegetables to be preserved are
cooked in syrup as specified
3. Prepare Acid,
Pectin and Sugar
Mixture
3.1 Required amounts of pectin, sugar and citric acid are

measured according to approved specifications
3.2 Measured pectin, acid and sugar are mixed with
chopped fruit pulp/juice extract/pieces of fruits
according to approved specifications
__________________________________________________
61
4. Cook Sugar
Concentrates
4.1 Mixture is heated and boiled/cooked to required

consistency
4.2 Desired endpoint is checked/tested as specified
5. Prepare
Production Report
5.1 Daily production report input, output and variances

are documented according to enterprise
requirements
5.2
All production data gathered are recorded and

presented in prescribed format
__________________________________________________
62
RANGE OF VARIABLES
VARIABLES
1. Equipment, Tools,
Kitchen Utensils and
Materials
2.
Raw Materials
3.
Food Processing
Methods
Production Data
4.
RANGE
Equipment, tools and kitchen utensils and materials may
include but not limited to:
1.1 Cold storage equipment like chiller, refrigerator, freezer
1.2 Refractometer, candy thermometer, jelly thermometer,
polmeter
1.3 Weighing scale of various capacities and sensitivities
1.4 Jack lifts and trolleys
1.5 Cutting implements such as knives, peelers, slicer,
cutter
1.6 Cooking equipment like stove/burner
1.7 Cooking utensils like stainless enameled plastic
casserole, colanders, bowls, food tongs, steamer
1.8 Strainers, basting spoon paddle, exhauster, spatula
1.9 Exhaust box, steam jacketed kettle, jar lifter, wire
baskets, chopping boards, vegetable cutter,
osterizer, juice extractor
1.10 Office equipment like computer with printer,
intercom/telephone, fax machine, overhead projector
1.11 Office materials/supplies include bond paper, index
cards, production report forms, white board, white
board markers, white board erasers, folder, blank
sticker label, note pad, pencils/ball pen
1.12 PPE include apron, mouth masks, gloves and rubber
boots, headgears such as caps, hairnets and ear
plugs
Raw materials in this Unit of Competency may include but
not limited to:
2.1 Fresh fruits and vegetables
2.2 Sugar, salt and water
2.3 Chemical additives and preservatives like firming
agent, sodium benzoate, citric acid/ascorbic acid
Food Processing Method in this Unit of Competency is
limited to Processing of foods by sugar concentration
4.1 Production input
4.2 Spoilage
4.3 Rejects
4.4 Production output
4.5 Yields
4.6 Recoveries
4.7 Variances
4.8 Production target
4.9 Production schedule
__________________________________________________
63
EVIDENCE GUIDE
Competency
2. Underpinning
Knowledge

1.1 Prepared raw materials and other ingredients used to
preserve fruits and vegetables by sugar
concentration
1.2 Cleaned and sanitized equipment, tools and utensils
used to preserve fruits and vegetables by sugar
concentration
1.3 Operated various equipment and utensils according to
approved specifications
1.4 Calibrated equipment
1.5 Checked and adjusted the pectin acid and sugar of the
prepared raw materials
1.6 Cooked sugar concentrates to desired endpoint
2.1
Safety Practices
2.1.4 Food Handling practices
2.1.5 Good Grooming & Personal hygiene
2.2
Communication
2.2.2 Preparation of daily production output report
2.2.3 Recording and documenting production data
2.3 Mathematics and Measurements

2.3.1 Measures and conversions
2.3.2 Basic accounting procedures
2.3.3 Ratios, proportions and percentages
2.3.4 Pearsons square
2.4
Codes and Regulations

2.4.1 TQM and other good food quality system
principles
2.4.2 ISO, HACCP, EMS
2.4.3 Good Food Manufacturing Practices
2.5 Tools and Equipment: Uses and Specifications

2.5.1 Parts and functions of equipment, tools and
utensils for processing foods by sugar
concentration
2.5.2 Parts and functions of office equipment
2.5.3 Parts and functions of personal protective
__________________________________________________
64
equipment
2.6.1 Raw materials
2.6.2 Packing medium
2.6.3 Office supplies and equipment
2.7
4. Underpinning
Attitudes
Systems, Processes and Operations

2.7.1 Operating various equipment
2.7.2 Preparing tools and utensils
2.7.3 Sorting and grading of raw materials
2.7.4 Procedures & techniques in preserving fruits
and vegetables by sugar concentration
2.7.5 Recycling/by product utilization
2.7.6 Cut-out procedures and techniques
2.7.7 Basic computer operation (Microsoft word)
2.8 Maintenance
2.8.1 Calibrating equipment
2.8.2
Maintaining various equipment, tools and
utensils
2.8.3 Proper cleaning and stowing of equipment,
tools and utensils
3.1 Test for pectin content and point of cooking for jam jelly
marmalade
3.2 Communication skills (oral & written)
3.3 Acid ratio adjustment and computation
3.4 Calibrating skills
3.5 Basic computer skills
3.6 Cooking/culinary skills
3.7 Basic mathematical skills, conversion, weights and
measure
3.8 Recording and reporting skills
3.9 Preparing process flowcharts/flow diagrams
3.10 Cut-out test
3.12 Computation for recovery/ yields and variances
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
Time conscious/punctual
Cost conscious
Environment and pollution conscious
Flexible/adaptable
Honest
Socially responsible
Dependable
Self-starter
__________________________________________________
65
4.9
4.10
4.11
4.12
4.13
4.14
4.15
4.16
Alert
Systematic and organized
Committed
Good team worker
Good listener and fast learner
Creative
Self-esteem
Nationalistic/patriotic
5. Methods of
Assessment
Competency in this unit must be assessed using at least

two (2) of the following methods:
5.1 A combination of direct observation and questioning of
a candidate processing foods by sugar concentration
including preparation of the following: equipment,
tools, utensils, raw materials, and sugar concentrate
mixtures
5.2 Written report on the preparation and documentation of
daily production input and output and other
production data
5.3 Written test
5.4 Portfolio
5.5 Demonstration
6. Resource
Implications

1.1
Work area/ station
1.2
Equipment, tools and utensils needed to prepare
and to process fruits and vegetables by sugar
concentration
1.3
Materials relevant to the proposed activity
7. Context of
Assessment

workplace.
__________________________________________________
66
UNIT OF COMPETENCY: PACKAGE FINISHED/PROCESSED FOOD
PRODUCTS
UNIT CODE
: AGR741304
required to package finished/processed food products
ELEMENTS
1. Prepare Packaging
Equipment, Tools
and Materials
Range of Variables
1.1 Packaging materials are selected and checked
according to the finished/processed food products
specifications
1.2 Packaging materials of varying sizes are washed and
sterilized in accordance with manufacturers
specifications
1.3 Appropriate tools and equipment are selected
according to specified packaging requirements.
1.4 Packaging equipment is checked and readied
according to manufacturers specifications
1.5 Operation of packaging equipment is monitored to
ensure conformity with specified product output.
1.6 Finished/processed products are cooled to room
temperature as required.
2. Undertake
Packaging of
Finished/Processed
Food Products
2.1 Cooled cured products are placed in appropriate

packaging materials.
2.2 Salted eggs are placed in trays/boxes in accordance with
specifications
2.3 Fermented /Pickled products are packaged and sealed
hermetically according to enterprise requirements
2.4 Cooled processed products are wrapped clean according
to specifications
2.4 Canned/bottled products are sealed hermetically
according to approved specifications
2.5 Sugar concentrated finished products are hot packed in
dry sterile glass bottles
2.6 Dried/dehydrated food materials are packaged in
appropriate packaging materials
__________________________________________________
67
3. Perform Post
Packaging
Procedures
3.1 Packaged finished/processed food products are sealed

and labeled according to specifications.
3.2
Condition of packaged finished/processed food

products is checked to ensure conformity with
specified outputs.
3.3
Packaged finished/processed food products are

stored according to required temperature and humidity.
__________________________________________________
68
RANGE OF VARIABLES
VARIABLES
1. Packaging Materials
2.
Packaging Tools and

Equipment
3.
Packaging Process
4.
Condition of Packaged
Finished Food Products
RANGE
Packaging materials may include but not limited to:
1.1 Glass
1.2 Metal
1.3 Plastics
1.4 Paper and paper board
1.5 Corrugated carton
1.6 Flexibles
1.7 Wood and wood products
1.8 Composite can/containers
1.9 Indigenous materials
1.9.1. Trays
1.9.2. PE/PP bags
1.9.3. Labels
1.9.4. Stickers
1.9.5. Tags
1.9.6. Glue
1.9.7. Packaging tape
Packaging tools and equipment may include but not
limited to:
2.1 Packaging machinery/equipment/ tools
2.2 Weighing scales
2.3 Food scales
2.4 Can sealer
2.5 Plastic sealer
2.6 Pulper finisher
2.7 Plastic protect cap sealer
Packaging Process includes:
3.1 Bottling
3.2 Canning
3.3 Cartoning
3.4 Wrapping
3.5 Bagging
3.6 Labeling
3.7 Case Packing
Condition of packaged products may be checked
through:
4.1 Leak inspection
4.2 Checking of print labels
4.3 Product testing
__________________________________________________
69
EVIDENCE GUIDE
Competency
2. Underpinning
Knowledge

1.1 Prepared appropriate packaging equipment and tools
1.2 Packaging materials are washed and sterilized as
required
1.3 Selected and checked appropriate packaging materials
according to requirements of finished/processed food
products
1.4 Packaged finished/processed food products according to
specifications under sanitary and hygienic conditions
1.5 Checked condition of packaged food products
1.6 Properly and safely stored the labeled packaged
finished/processed product according to temperature
and humidity requirements.
2.1.4 Food Handling practices
2.1.5 Good Grooming & Personal hygiene
2.2 Communication
head/supervisor
2.3
Mathematics and Measurements

2.3.1 Weights, measure, conversions
2.3.2 Basic accounting procedures
2.3.3 Ratios, proportions and percentages
2.3.4 Basic mathematical operations
2.4
Codes & Regulations

2.4.1
TQM and other good food quality system
principles
2.4.2 ISO, HACCP, EMS
2.4.3 Good Food Manufacturing Practices
2.5
Materials, Tools
&
Equipment:
Uses
Specifications
2.5.1 Packaging materials and blank labels and
stickers
__________________________________________________
and
70
2.5.2 Packaging equipment, tools and utensils

2.5.3 Labeling materials
2.6
Systems, Processes and Operations

2.6.1 Packaging procedure and techniques
2.6.2 Labeling procedures and techniques
2.6.3 Using various packaging equipment, tools and
utensils
Oral & written communication skills
Sanitary food handling practices
Package checks and inspection
Recording and reporting skills
3.1
3.2
3.3
3.4
4. Methods of
Assessment

4.1 A combination of direct observation and questioning of a
candidate packaging finished/processed food products
4.2 Portfolio (submission of work samples)
4.3 Demonstration
4.4 Written test
5. Resource
Implications

5.2 Equipment, tools and utensils used to package
finished/processed food products
5.3 Materials relevant to the proposed activity and tasks
6. Context of
Assessment

workplace
__________________________________________________
71
SECTION 3 TRAINING STANDARDS

These guidelines are set to provide the Technical and Vocational Education
and Training (TVET) providers with information and other important requirements to
consider when designing training programs for Food Processing NC II.
3.1.
CURRICULUM DESIGN
Course Title: FOOD PROCESSING
NC Level: NC II
Course Description: 568 Hours

This course is designed to enhance the knowledge, desirable skills and
attitudes Food Processing NCll in accordance with industry standards. It covers the
basic, common and core competencies.
BASIC COMPETENCIES
Unit of
Competency
Learning Outcomes
Assessment
Approach
Methodology
1. Participate in
workplace
communication
1.1 Obtain and convey

workplace information
1.2 Complete relevant work
related documents
1.3 Participate in workplace
meeting and discussion
Group
discussion
Interaction
Demonstration
Observation
Interviews/
questioning
2. Work in a team
environment
2.1 Describe and identify team

role and responsibility in a
team
2.2 Describe work as a team
member
3.1 Integrate personal
objectives with
organizational goals
3.2 Set and meet work priorities
3.3 Maintain professional
growth and development
4.1 Evaluate hazard and risks
4.2 Control hazards and risks
4.3 Maintain occupational
health and safety
awareness
Discussion
Interaction
Demonstration
Observation
Interviews/
questioning
Discussion
Demonstration
Observation
Interviews/
questioning
Discussion
Observation
Interview
3. Practice career
professionalism
4. Practice
occupational
health and safety
procedures
__________________________________________________
Interaction
Plant tour
Symposium
72
COMMON COMPETENCIES
Unit of
Competency
1. Apply Food
Safety and
Sanitation
Learning Outcomes
Methodology
Assessment
Approach
Written
examination
Demonstration of
practical skills
Direct observation
Interview
1.1 Wear personal protective

equipment
1.2 Observe personal
hygiene and good
grooming
1.3 Implement food
sanitation practices
1.4 Render safety measures
and first aid procedures
1.5 Implement housekeeping
activities
Demonstration
Dual training
Individual Selfpaced learning
Lecture
2. Use Standard
Measuring
Devices/Instrum
ents
2.1 Identify standard

measuring devices and
instruments
2.2 Review the procedures in
using standard measuring
devices and instruments
2.3 Follow procedures of
using measuring devices
and instruments
Demonstration
Dual training
Individual Selfpaced Learning
Lecture
Written
examination
Demonstration of
practical skills
Direct observation
Interview
3. Use Food
Processing
Tools,
Equipment and
Utensils
3.1 Perform Pre-Operation

Activities
3.2 Operate, monitor and
maintain Food processing
Equipment
3.3 Perform post operation
activities
Demonstration
Written
examination
Demonstration of
practical skills
Direct
observation
Interview
4. Perform
Mathematical
Computations
4.1 Gather, summarize and

tabulate the recorded
data
4.2 Review the various
formulations
4.3 Calculate production
input and output
4.4 Compute production
cost
Lecture
Practical
exercise
Dual training

Lecture
__________________________________________________
Written
examination
Practical
exercise
Direct
Observation
73
5. Implement Good
Manufacturing
Practice
5.1 Perform pre-work

activities in relation to
GMP
5.2 Identify requirements of
GMP related to own work
5.3 Observe personal
hygiene and conduct to
meet GMP requirements
5.4 Follow GMP
requirements when
carrying out work
activities
5.5 Perform post-work
activities in relation to
GMP
5.6 Complete workplace
documentation to support
GMP
Audio Visual
Lecture/
Discussion
Practical Lab
Demonstration
Written/Oral
examination
Demonstration of
practical skills
Direct
observation
Interview
6. Implement
Environmental
Policies and
Procedures
6.1 Access and apply

on environmental
policies and procedures
relating to own work
6.2 Follow work procedures
6.3 Identify, control and
report unacceptable
performance
6.4 Maintain housekeeping
standards in work area
Audio Visual
Lecture/
Discussion
Practical Lab
Written/Oral
examination
Demonstration of
practical skills
Direct
observation
Interview
Demonstration
CORE COMPETENCIES
Unit of Competency
Learning Outcomes
1. Process food by
salting curing and
smoking
1.1 Identify and prepare the

different equipment,
apparatus, tools and
utensils for salting, curing
and smoking.
1.2 Perform proper cleaning
operation and sanitation of
the different equipment,
apparatus, tools, and
utensils
Methodology
__________________________________________________
Lecturette
Discussion
Demonstration
Assessment
Approach
Observation
Demonstration
Questioning
74
operation and sanitation

of the work area
1.4 Check and calibrate the
apparatus, tools, utensils
for the process.
1.5 Identify raw materials
needed for salting, curing
and smoking.
1.6 Sort and grade fish/other
marine products, meat
and eggs for salting,
curing and smoking.
1.7 Clean, wash and weigh
raw materials in
preparation for salting,
curing and smoking.
1.8 Measure and weigh the
required raw materials
ingredients adjuncts for
salting, curing and
smoking.
1.9 Measure and weigh the
required ingredients for
pumping pickles, cover
pickles and dry cure
according to
specifications.
1.10 Mix curing ingredients
and prepared materials.
1.11 Follow processing
step/techniques in salting,
curing and smoking.
1.12 Produce quality salted,
cured and smoked
products.
1.13 Produce quality sugar
concentrated products.
__________________________________________________
75
2. Process food by
fermentation and
pickling

different equipment, tools
and utensil for process
foods by fermentation and
pickling.
of the different equipment,
utensils for the process.
2.3 Perform proper clearing
of work area
different equipment tools,
utensils for the process
2.5 Identify the raw materials
and other ingredients
needed in the
fermentation of food
products.
2.6 Sort and grade fresh fruits
and vegetables/fish and
marine products
according to
specifications.
2.7 Wash, peel and slice fruits
and vegetables according
to specified sizes
2.8 Prepare appropriate pick
solutions according to
specifications
2.9 Mix prepared fruit and
vegetables according to
specifications.
2.10 Extract juice needed for
fermentation.
2.11 Mix juice extract with
appropriate amounts of
ingredients for alcoholic
fermentation according
to specifications.
2.12 Mix alcoholic solution with
appropriate amounts of
matter vinegar for
acetones fermentation
according specifications.
2.13 Weigh eviscerated/ wash
and drain fresh fish other
marine products .
__________________________________________________
Demonstration
Discussion
Observation
Demonstration
Questioning
Written Test
76
3. Process food by
Sugar
Concentration
2.14 Mix fish and other marine

products with salt
according to
specifications.
2.15 Follow the processing
steps /procedures for
pickling /fermenting food
products
2.16. Produce quality
pickled/fermented fruits
and vegetables, fish and
other marine products.
different equipment
utensils for preserving
foods by sugar
concentration
operation sanitation of the
different tools, equipment,
apparatus and utensils for
the process.
and sanitation of work
area.
utensils for the process
3.5 Identify the raw materials
and others ingredients
needed for preserving fruits
& vegetables by sugar
concentration
3.6 Sort and grade
fruits & vegetables
according to specifications
3.7 Clean, wash and weigh the
raw materials in
preparation for preserving
by sugar concentration
3.8 Slice/ cut fruits and
vegetables according to
specifications
3.9 Pre-treat slice /cut
materials according to
specification
3.10 Measure and wash
__________________________________________________
Discussion
Demonstration
Interview
Demonstration
77
required ingredients
3.11 Mix prepared materials
and ingredients according
to standards
3.12 Fallow processing steps/
procedures in preserving
fruits and vegetables by
sugar concentration
3.13 Produce quality sugar
concentrated products
4. Package
Finished/
Processed
Food Products
4.1
4.2
4.3
4.4
4.5
4.6
4.7
4.8
Prepare Packaging
Equipment, Tools and
Materials
Select and check
packaging materials
according to the
finished/processed food
products specifications
Wash and/or sterilize
packaging materials of
varying sizes in
accordance with
manufacturers
specification
Select appropriate
tools and equipment
according to specified
packaging requirements
Check packaging
equipment according to
manufacturers
specifications
Undertake packaging of
finished processed,
salted/cured/ smoked
meat, fish and other
marine products,
fermented/pickled fruits &
vegetables and fish and
other marine products
and sugar concentrated
fruits and vegetables
Perform Post Packaging
Procedures
Package finished/
processed food products
are sealed and labeled
according to
__________________________________________________
Discussion
Demonstration
Observation
Demonstration
Questioning
Written Test
78
specifications.
4.9 Check Condition of
packaged
products to ensure
conformity with specified
outputs.
4.10 Store packaged
products are according to
required temperature and
humidity.
3.2 TRAINING DELIVERY

The delivery of training should adhere to the design of the curriculum.
Delivery should be guided by the 10 basic principles of competencybased TVET.
The training is based on curriculum developed from the competency

standards;
Learning is modular in its structure;
Training delivery is individualized and self-paced;
Training is based on work that must be performed;
Training materials are directly related to the competency standards and
the curriculum modules;
Assessment is based in the collection of evidence of the performance
of work to the industry required standard;
Training is based both on and off-the-job components;
Allows for recognition of prior learning (RPL) or current competencies;
Training allows for multiple entry and exit; and
Approved training programs are Nationally Accredited
The competency-based TVET system recognizes various types of delivery

modes, both on and off-the-job as long as the learning is driven by the
competency standards specified by the industry. The following training
modalities may be adopted when designing training programs:
The dualized mode of training delivery is preferred and recommended. Thus

programs would contain both in-school and in-industry training or fieldwork
components. Details can be referred to the Dual Training System (DTS)
Implementing Rules and Regulations.
__________________________________________________
79
Modular/self-paced learning is a competency-based training modality

wherein the trainee is allowed to progress at his own pace. The trainer just
facilitates the training delivery.
Peer teaching/mentoring is a training modality wherein fast learners are

given the opportunity to assist the slow learners.
Supervised industry training or on-the-job training is an approach in training

designed to enhance the knowledge and skills of the trainee through actual
experience in the workplace to acquire specific competencies prescribed in
the training regulations.
Distance learning is a formal education process in which majority of the

instruction occurs when the students and instructor are not in the same
place. Distance learning may employ correspondence study, audio, video or
computer technologies.
Project-based instruction is an authentic instructional model or strategy in

which students plan, implement and evaluate projects that have real world
applications.
3.3 TRAINEE ENTRY REQUIREMENTS
Trainees or students wishing to gain entry into this course should possess
the following requirements:
can communicate both oral and written

physically and mentally fit
with good moral character
can perform basic mathematical computation
3.4 LIST OF TOOLS, EQUIPMENT AND MATERIALS

Recommended list of tools, equipment and materials for the training of 25
trainees for Food Processing NC II.
QTY
5
5
15
TOOLS
EQUIPMENT
Description
QTY
Description
1
Weighing
Smoke house
scales (10 kg.
capacity)
Dietetic scales 1
Chiller
(1 kg. capacity)
1
Pairing knives
Refrigerator
__________________________________________________
MATERIALS
QTY
Description
A. Food supplies
5 doz Fresh eggs

10
Fresh meat
80
kgs
10
pcs.
20
kgs.
20
kgs.
10
kgs.
10
kgs.
1 set
10
Peelers
Freezer
Measuring
spoons, sets
Measuring
cups (solid)
Measuring
cups (liquid)
Clocks/timer
Stoves
Jack lift
Trolley
Wheeler
15
Mixing bowls,
stainless steel
10
Hard plastic
chopping
boards
Cap sealer
1 set
Dial
thermometers
Osterizer
Pressure canner
3 kg
Pressure cooker
Jar liter
Food
processor, set
Wire baskets
1
1
Cap seal
Oven
1
sack
3 gal
2 gal
1 kg
Casseroles
stainless steel
Saucepan,
stainless steel
Spoons,
wooden
Spoon, basting
Paddles,
wooden
Steam-jacketed
kettle
Smoking trays
Vinegar
All spice
pickling solution
Citric acid
1 kg
Meat grinder
1 kg
Stuffer/linker
2 gal
1
2
10
Food tongs
Steamer
5
5
2
5
5
1
5
15
10
15
10
4
Poly/temperatu
re sealer
Silent cutter
Brix
refractometers
(0-20o brix)
Salinometer
Electronic
scales (0.1 gm
capacity)
__________________________________________________
Dressed poultry
Fresh fish
(medium size)
Fresh fish
(small)
Fresh fruits
Fresh
vegetables
Curing
ingredients for
ham (good for
10 kgs.)
Curing
ingredients for
tocino/longanisa
(good for 10
kgs.)
Salt
(Pangasinan)
Refined sugar
Sodium
benzoate
Firming agent
Pineapple juice
(unsweetened)
1 can Active dry yeast
1 gal Mother vinegar
B. Non food
2
pack
s
PE plastic
packaging
materials
81
Soaking
container
Consistometer/vi
scosimeter
Fermented
containers
20
Utility trays
15
Colanders,
stainless steel
Vacuum pack
machine
Laboratory
scale cabinet
drier or forced
draft oven
Headspace
gauge
TRAINING
MATERIALS
books/reference
manual
videos
3
boxe
s
3
boxe
s
2
pack
s
8 oz., 12 oz.,
round bottles w/
PVC caps
Catsup bottles
w/ plastic caps
2
gals
5
Disinfectant/san
itizers
Bar
soap/detergent
Glue
Tags/labels
1 btl.
1
pack
10
Cap seals
Corrugate
cartons
10
Firewood for
bundl
smoked house
es
3.5 TRAINING FACILITIES

The food processing workshop must be of concrete structure. Based on a class
size of 25 students/trainees the space requirements for the teaching/learning and
circulation areas are as follows:
SPACE REQUIREMENT
SIZE IN METERS
AREA IN SQ.
METERS
TOTAL AREA IN
SQ. METERS
A. Building (permanent)
Laboratory area
6 x10
60
60
4x5
20
20
5x6
2.5 x 4
30
10
30
10
Tool room & S/M storage

area
Learning resource area
Wash area/comfort room
(male & female)
Total
Facilities/Equipment/Circul
ation (30% of teaching
accommodation)
__________________________________________________
120
40
82
B. Experimental Land
Area
Total workshop area
n/a
160
Note: Experimental area will change according to availability of land.

3.6 TRAINERS QUALIFICATIONS FOR AGRI-FISHERY SECTOR
TRAINER QUALIFICATION (TQ II)
Must be a holder of Food Processing NC III or its equivalent

Must have undergone training on Training Methodology II (TM II)
Must be computer literate
Must be physically and mentally fit
*Must have at least 2 years job/industry experience
Must be a civil service eligible (for government position or appropriate
professional license issued by the Professional Regulatory Commission)
* Optional. Only when required by the hiring institution.

Reference: TESDA Board Resolution No. 2004 03
3.7
INSTITUTIONAL ASSESSMENT
Institutional Assessment is to be undertaken by the learner who
enrolled in a structured learning program to determine the achievement of
competencies. It is administered by the trainer/assessor at end of each
learning module.
The result of the institutional assessment may be considered as an
evidence for national assessment.
__________________________________________________
83
SECTION 4 NATIONAL ASSESSMENT AND CERTIFICATION ARRANGEMENTS

4.1
To attain the National Qualification of Food Processing, NC II, the

candidate must demonstrate competence through project type
assessment covering all the units listed in Section 1. Successful
candidates shall be awarded a National Certificate signed by the
TESDA Director General.
4.2
The qualification of Food Processing, NC II may be attained through:

4.2.1 Accumulation of Certificates of Competency (COCs) in the
following areas:
4.2.1.1
4.2.1.2
4.2.1.3
4.2.1.4
Process Food by Salting, Curing and Smoking

Process Food by Fermentation and Pickling
Process Food by Sugar Concentration
Package Finished/Processed Food Products
Successful candidates
Competency (COCs)
shall
be
awarded
Certificates
of
4.2.2 Demonstration of competence through project-type assessment

covering all required units of the qualification.
4.3 Accumulation and submission of all COCs acquired for the relevant units
of competency comprising a qualification, an individual shall be issued
the corresponding National Certificate
4.4 Assessment shall focus on the core units of competency. The basic and
common units shall be integrated or assessed concurrently with the core
units.
4.5
The following are qualified to apply for assessment and certification:

4.5.1 Graduates of formal, non formal and informal including
enterprise-based training programs.
4.5.2.
Experienced workers ( wage employed or self-employed)
4.6 The guidelines on assessment and certification are discussed in detail in

the Procedures manual on Assessment and Certification and Guidelines
__________________________________________________
84
on the implementation of the Philippine TVET Qualification and

Certification System (PTQCS).
__________________________________________________
85
COMPETENCY MAP FOR AGRI-FISHERY AND FOOD MANUFACTURING SECTOR

FOOD PROCESSING AND BEVERAGE SUB-SECTOR
CORE UNITS OF COMPETENCY
Follow work procedures to
maintain Good
Manufacturing Practice
Follow work procedures to

maintain environmental
standards
Work with temperature controlled

stock
Skin, loin and flake fish
Operate a high speed

wrapping process
Inspect and sort materials

and product
Implement Good
Procedures
Manually fill cans
Maintain the temperature of

seafood
Clean and sanitize

equipment
Prepare basic mixes
Dispense non bulk

ingredients
Operate a can seaming process
Evaluate a batch of seafood
Clean equipment in place
Operate a mixing / blending

process
Operate pumping equipment
Package product using manual

packing and labeling equipment
Implement environmental
Operate basic equipment
Process Food by Salting,

Curing and Smoking
Operate a retort process
Operate carton scales
Conduct routine
maintenance
Measure and record

Process Food by
Fermentation and Pickling
Operate a freezing process
Operate carton sealing

machine
Work in a food handling

area for non-food handlers
Assemble and prepare

cartons
Process food by sugar

concentration
Operate a water purification

process
Operate scales and semiautomatic labeling machinery
Handle dangerous goods/

hazardous substances
Pack product manually
Package finished /
processed food products
Pre-process raw materials
Operate strapping machine
Load and unload goods /

cargo
Operate automated
washing equipment
Work in a freezer storage

area
Operate a steaming/cooking
process
Operate a packaging process
Operate a forklift
Monitor process operation
____________________________________________________________________________
84
Continuation .. Competency Map for Agri- Fishery Sector ( Food Processing and Beverage Sub-Sector)
CORE UNITS OF COMPETENCY
Use product knowledge to
complete work operations
Use information technology

devices and computer
applications in the workplace
Implement sampling procedures
Maintain food safety when

loading, unloading and
transporting food
Operate a boiler basic
Operate a waste water treatment

system
Apply principles of food

packaging
Manage the implementation

of environmental
management policies
Set up a production / packaging

line for operation
Control food contamination and

spoilage
Manage the implementation

of occupational health and
safety policies and
procedures in the workplace
Participate in HACCP team
Solve problem using quality

tools
Describe and analyze data

using mathematical principles
Manage water treatment

process
Participate in an audit
process
Use inventory system to organize

stock control
Establish process capability
Optimize a work process
Monitor the
implementation of
environmental
management policies
Participate in improvement
process
Apply understanding of food

additives
Manage a work area within

budget
Monitor the
implementation of Good
Procedures
Receive and store stock
Apply understanding of legal

requirements in food product
Manage and evaluate new

product trials
Plan and coordinate

maintenance
Report on workplace
performance
Apply basic engineering

principles to a food production
process
Manage internal audits
Schedule and manage

production
Apply raw materials /

ingredients and process
knowledge
Control and order stock
Implement the pest

prevention program
Operate processes in a
production system
Operate processes in
packaging system
____________________________________________________________________________
Participate in sensory analysis
85
Perform basic tests
Participate in product
recalls
Continuation .. Competency Map for Agri Fishery Sector ( Food Processing and Beverage Sub-Sector)
COMMON UNITS OF COMPETENCY
Apply Food Safety and

Sanitation
Implement good
manufacturing practice
procedures
Use Standard Measuring

Devices / Instruments
Use Food Processing Tools,

Equipment and Utensils
Perform Mathematical
Computation
Implement environmental
BASIC UNITS OF COMPETENCY
Receive and Respond to

Workplace
Communication
Participate in Workplace
Communication
Lead Workplace Communication
Utilize specialist communication
Develop Team and Individual
Work With Others
Work in a Team
Environment
Lead Small Team
Solve Workplace Problems

Related to Work Activities
Apply Problem Solving

Techniques in the Workplace
Practice Career
Professionalism
Practice Occupational
Health and Safety
Practice housekeeping
procedures
Demonstrate work values
Plan and Organize Work
Food Processing NC II
____________________________________________________________________________
86
DEFINITION OF TERMS
For the purpose of this competency standard, the following words are defined:
.1
Competency is the application of knowledge, skills and attitudes to perform work

activities to the standard expected in the workplace.
.2
Unit of Competency describes a work activity.
.3
Elements are building blocks of a unit of competency. It describes in outcome

terms the functions that a person who works in a particular area of work is
able to perform.
.4
Performance Criteria are evaluative statements that specify what is to be

assessed and the required level of performance.
.5
Range of Variables describe the circumstances or context in which the work is

to be performed.
.6
Evidence Guide a guide for assessment that provides information on critical

aspects of competency, underpinning knowledge, underpinning skills,
resource implications, context of assessment and assessment methods.
.7
Blanching refers to a heat treatment in which the raw food material is immersed
in hot water or exposed to live steam.
.8
Bottling/Canning refers to a preservation of foods in hermetically sealed

containers such as tin cans and glass jars by sterilization with heat
.9
BFAD - means Bureau of Food and Drug
.10
Brine refers to a salt solution
.11
Cabinet Drying - refers to a process of dehydrating food material using a cabinet

drier consisting of a closed chamber which is well insulated against heat
loss
.12
Chilling is subjecting meat to a temperature of 2-4C(36-40F at certain period

of time
.13
Curing refers to a process by which salt, sugar and salitre and other
preservatives and adjuncts are introduced/are used to prolong the keeping
quality of the products
.14
Dehydration- refers to drying by artificially produced heat under carefully

controlled conditions of temperature, humidity and airflow within a
chamber
___________________________________________________
TR-Food Processing NC II
87
.15
Dry Curing refers to a method of curing meat where curing mixture is rubbed on
the surface of the food material being cured.
.16
Exhausting refers to the removal of air and gases from the raw material and the
container before sealing; It refers to the heating of canned foods to a
center can temperature of 180C to 205F before sealing.
.17
Fermentation refers to the anaerobic oxidation of carbohydrates by microbial

enzymes
.18
Food Additives- refer to substances intentionally added to foods to achieve or

retain desired characteristics
.19
Food Processing refers to the application of heat in varying degree to the food
enclosed in a container for a sufficient time to sterilize the product
.20
GRAS- means generally regarded as safe
.21
Hermetic Sealing- refers to the closure of tin cans or glass jars tightly to prevent
the entrance of microorganisms
.22
Packing Medium refers to brine, syrup, broth, oil or other similar ingredients
used as canning medium
.23
Pickling- refers to the preservation of foods by brine and vinegar with or without
bacterial fermentation
.24
PH meter refers to an instrument used to measure the acidity of a sample
.25
Preservatives- refer to food additives that retard spoilage and preserve the natural
color & flavor of food products
.26
Pulverize to reduce by crushing or grinding to very small particles
.27
Raw Materials consist of the main food material to be processed including minor
food ingredients
.28
Retort Specification refers to a steam pressure canner used in sterilizing low

acid canned foods
.29
Sanitation - refers to the process of treating food contact and non-food contact
surface with physical agents and chemicals to kill the residual
microorganisms present after cleaning
.30
Salinometer- refers to the instrument to measure strength of brine
___________________________________________________
88
.31
Standard Measurement refers to something set up as a rule for measuring or a

model to be followed
.32
Smoke refers to the gas from burning wood material containing combustible and
noncombustible substances, the combustible substances are the main
sources of smoke which consist of cellulose, lignin, pentosans, tannic
acid, protein substances, resins and terpenes
.33
Smoking refers to subjecting the product to the action of smoke from burning
wood materials
.34
Smoke House- refers to a closed smoke chamber where smoke is produced

which may range from the temporary (barrel) smoke house to the
permanent frame or concrete smoke house.
.35
Sugar Concentrates refer to products cooked with sugar to attain a

concentration of 40-65% or to saturated sucrose level
.36
Syrup refers to a sugar solution whether light, medium or heavy syrup
.37
Thermal Processing refers to the method of processing food in hermetically

sealed container by applying heat with the right temperature and time,
enough to kill microorganisms responsible in the spoilage of food which
involve bottling and canning
.38
Water Bath it is a set up used for canning consisting of a large kettle with fitting
cover deep enough to have an inch or two over the tops of the containers
of food and an extra 1-2 inch space for boiling with a wooden or metal
rack made for holding filled containers; used for processing high acid
canned products.
___________________________________________________
89
ACKNOWLEDGEMENT
The Technical Education and Skills Development Authority (TESDA) wishes to extend
thanks and appreciation to the many representatives of business, industry, academe
and government agencies who donated their time and expertise to the development and
validation of this Training Regulation.
THE TESDA ADVISORY PANEL (TAP)
Mr. EDWARD F. DAVID
Chair, PhilFoodEx
Rm. 305, Bahay ng Alumni
Pres. Ramon Magsaysay Ave.
U.P. Campus, Diliman, Quezon City
Ms. CECILIA DELA PAZ

Nutrivina Phils.
Unit 801, Manila Luxury Cond.
Pearl Drive cor. Goldloop St., Ortigas
Pasig City
Mr. JOSE D. GONZALES, JR.

Rizal Experimental Station & Pilot School
of Cottage Industries
Jennys Avenue Extn.
Maybunga, Pasig City
Ms. AURORA C. SUBIDA

Maya Kitchen
8th Flr., Liberty Building, Pasay Road
Makati City
Mr. BOBBY C. PRADEL

Mofels Food International Corp
20220 Arpilleda St., Makati City
Mr. GEORGE LORENZANA

Lorenzana Food Corp.
551 M. Naval St., Navotas, Metro
Manila
THE TECHNICAL AND INDUSTRY EXPERT PANEL

Ms. MA. LIGAYA T. BRAGANZA
Phil. Womens University
Taft Avenue, Manila
Ms. REGGIE A. SOLANA

Nutrinova Phils.
Unit 801, Manila Luxury Cond.
Pearl Drive, cor. Goldloop St
Ortigas, Pasig City
Ms. MILAGROS C. REYES

Rizal Experimental Station & Pilot School
of Cottage Industries
Jennys Avenue Extn.
Maybunga, Pasig City
Ms. OLIVIA P. ESTIOKO

Technology & Livelihood Resource
Center
8th Flr., Citystate Bldg.
709 Shaw Blvd., Pasig City
The PARTICIPANTS in the National Validation of this Training Regulation

___________________________________________________
90
The Standards Setting and Systems Development Committee

Atty. RANULFO P. PAYOS Chairperson
Dr. ALBERTO VICTORP. FENIX, JR.
Dr. NONA SALDANA RICAFORT
Dr. TERESITA U. QUIRINO
BM TERESITA M. BORGONOS
BM RENE LUIS M. TAGLE
Employers Sector Representative
The Management and Staff of TESDA Secretariat
___________________________________________________
91

TR - Food Processing NC II

Diunggah oleh

Informasi Dokumen

Deskripsi Asli:

Judul Asli

Hak Cipta

Format Tersedia

Bagikan dokumen Ini

Bagikan atau Tanam Dokumen

Opsi Berbagi

Apakah menurut Anda dokumen ini bermanfaat?

Apakah konten ini tidak pantas?

Hak Cipta:

Format Tersedia

TR - Food Processing NC II

Diunggah oleh

Hak Cipta:

Format Tersedia

TRAINING

FOOD PROCESSING NC II QUALIFICATION

NATIONAL ASSESSMENT AND CERTIFICATION

TRAINING REGULATIONS FOR

FOOD PROCESSING NC II QUALIFICATION

The Food Processing NC II Qualification consists of competencies that a

Apply Food Safety and Sanitation

A person who has achieved this Qualification is competent to be:

PARTICIPATE IN WORKPLACE COMMUNICATION

: This unit covers the knowledge, skills and attitudes

1.1 Specific and relevant information is accessed from

3.1 Range of forms relating to conditions of employment

3.1. Manual filing system

4.1. Personnel forms, telephone message forms,

5.1. Face to face

6.1. Observing meeting

Assessment requires evidence that the candidate:

1.4. Conveyed information effectively adopting the formal

4.1. Fax machine

5.1. Direct Observation

6.1. Competency may be assessed individually in the

5.2. Oral interview and written test

actual workplace or through accredited institution

WORK IN TEAM ENVIRONMENT

This unit covers the skills, knowledge and attitudes to

1.1. The role and objective of the team is identified from

2. Identify own role

2.1. Individual role and responsibilities within the team

3.1. Effective and appropriate forms of communications

2.1. Standard operating and/or other workplace

3.1. Work procedures and practices

Assessment requires evidence that the candidate:

Operated in a team to complete workplace activity

Worked effectively with others

Conveyed information in written or oral form

Selected and used appropriate workplace language

Followed designated work plan for the job

Group planning and decision making

Communicate appropriately, consistent with the

The following resources MUST be provided:

Access to relevant workplace or appropriately

Materials relevant to the proposed activity or tasks

Competency may be assessed through:

Observation of the individual member in relation to

Observation of simulation and or role play involving

Case studies and scenarios as a basis for discussion

Competency may be assessed in workplace or in a

Assessment shall be observed while task are being

PRACTICE CAREER PROFESSIONALISM

: This unit covers the knowledge, skills and attitudes in

Italicized terms are elaborated in the

1.1 Personal growth and work plans are pursued towards

Set and meet work

2.1 Competing demands are prioritized to achieve

3.1 Trainings and career opportunities are identified

1.1 Performance Appraisal

3. Trainings and career

3.1 Participation in training programs

Assessment requires evidence that the candidate:

2.1 Work values and ethics (Code of Conduct, Code of

PRACTICE OCCUPATIONAL HEALTH AND SAFETY

This unit covers the outcomes required to comply with